In a small bowl, add the warmed milk and dry active yeast. Stir to combine.
Allow the milk/yeast mixture to sit and activate for 5 minutes. *The mixture will begin to bubble slightly.*
In the bowl of a stand mixer with a dough hook attachment, add the flour, sugar and salt. On low speed, mix to ensure ingredients are combined.
Add the milk/yeast mixture to the dry mix. Mix for 30-60 seconds until the dough is slightly combined.
Then on low speed, add the eggs one at a time.
Next, add the (very) softened room temperature butter, 1 Tbsp at a time until all the butter is incorporated.
As the dough continues to mix on a medium-low speed, it should begin to pull away from the sides of the bowl and become one ball. If the dough is too sticky, simply add 1 Tbsp flour at a time until the dough begins to come together more.
Transfer the dough to a lightly-floured work surface. Knead the dough for 2-3 minutes. *Don't overwork the dough.*
Place the dough back in the large mixing bowl and cover with plastic wrap. Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size.
Once the dough has doubled, punch the center of the dough to release the gases.
On a lightly-floured work surface, roll the dough into a 12"x6" rectangle.
Mix 1 egg with 1 Tbsp milk and brush the egg wash onto the rolled out dough.
Spread the blueberries and 1/2 cup of the turbinado sugar over the egg-washed dough.
Gently, roll the dough from the bottom all the way up into a log.
Cut the ends from the dough- about 2".
Place the dough in a parchment paper-lined 9"x12" loaf pan.
Cover the dough with plastic wrap or a kitchen towel and allow to rise once more until doubled in size, about 1 hour.
Preheat the oven to 350 degrees F.
Brush the dough with more egg wash and the remaining 1/2 cup turbinado sugar.
Bake for 45-60 minutes, or until a knife/toothpick comes out clean from the center.
Allow the bread to rest for 25-30 minutes before slicing. *This step takes patience!*