The bowl of a stand mixer, sprinkle yeast over warm milk. Add 1 teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
Add in remaining sugar and eggs. Whisk to combine.
In a separate bowl, whisk together together flour, salt, nutmeg, and cinnamon. Add 2 cups of flour mixture to mixing bowl.
Using the dough hook attachment, mix on low speed for 2-3 minutes. Add another cup of flour. Continue to knead of low speed. Toss blueberries in half of remaining flour mixture. Add to mixing bowl.
With the mixer running on low speed, add softened butter 1 tablespoon at a time. Add remaining flour mixture. Increase speed to medium and knead until dough is smooth and cleans the sides of the bowl.
Transfer dough to a lightly greased large bowl. Cover and let dough rest at room temperature for 1 hour, or until dough has doubled in volume.
Punch down risen dough. Transfer to a lightly floured work surface. Roll dough to into a 20x14-inch rectangle.