• Preheat the oven to 325°F. Line a 9×5-inch metal loaf pan with parchment paper and spray with nonstick cooking spray.
• To a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
• With the mixer on low, add the melted chocolate, vegetable oil, and coffee. Mix until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
• Fold in the ¾ cup of the mini chocolate chips and ¾ cup blueberries.
• Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of mini semi-sweet chocolate chips and ¼ cup of blueberries.
• Bake for 75-85 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs, but no wet batter.
• Allow the cake to cool completely in the pan before adding the chocolate ganache.

Milk Chocolate Ganache

• Place the chocolate chips in a heat-safe bowl. Set aside as you heat up the heavy cream.
• In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
• Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
• Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
• Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.