[Preparation]
Spread frozen blueberries on a paper towel, set aside, and thaw a little. Roughly chop walnuts.
Brush the loaf pans with butter, sprinkle with bread flour, and knock off the excess flour. Let it sit in a fridge.
Preheat an oven to 220℃ / 428 F.

[Quickbread]
Put bread flour, cake flour, baking powder, and unsalted butter in a large mixing bowl.
Use your hands to crush and rub the butter, and mix it until the mixture turns yellowish and looks like dry crumbs.
Add granulated sugar and mix well while tossing.

Put cottage cheese, milk, and an egg in another bowl. Use a whisk to beat it until smooth.
Pour the cottage cheese mixture over the flour-butter mixture. Use a spatula to fold roughly 15-20 times.

Add the walnuts and blueberries. Use your hand to scoop the mixture 15 times from down to up, and mix roughly. (Please don't press it or knead it.) It should be easy to crumble.

Put it roughly in the loaf pans, and finally press it gently into the pan.
Lower the oven to 200 ℃ / 392 F and bake for 20 minutes, then to 180℃ / 356 F and bake for 10 minutes. (30 mins in all).

Remove it from the oven, and immediately drop the pan on the work surface to prevent the bread from shrinking. Let it cool as it is for 15 mins, then gently remove the bread from the pan.
It tastes good while it's warm. After cooling, wrap it with plastic wrap and store it in a fridge. Please warm it a little with a microwave just before eating.