Blueberry Shortcakes with Creole Cream Cheese Whipped Cream

Directions

1. 1
   Preheat oven to 40
2. 2
   Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
3. 3
   In a large bowl, whisk together flour, granulated sugar, and 1 teaspoon zest. Using a pastry blender, cut in cold butter until mixture is crumbly. Gently stir in cup blueberries. In a small bowl, whisk together cup buttermilk, egg, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring until moistened.
4. 4
   Add remaining 2 tablespoons buttermilk, if needed. (Dough will be sticky.)
5. 5
   Turn out dough onto a lightly floured surface. Using floured hands, pat dough into a 7-inch circle.
6. 6
   Cut into 8 wedges.
7. 7
   Place dough in prepared wells, pressing into place.
8. 8
   Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes.
9. 9
   Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove.
10. 10
    Let cool on a wire rack for 30 minutes.
11. 11
    In a small bowl, whisk together confectioners sugar, lemon juice, and remaining teaspoon zest.
12. 12
    Drizzle glaze over shortcakes.
13. 13
    Serve with Creole Cream Cheese Whipped Cream and remaining 3 cups blueberries.
14. 14
    Garnish with zest, if desired.
15. 15
    Place a medium bowl and mixer beaters in refrigerator until very cold.
16. 16
    Whisk cream cheese until smooth.
17. 17
    Add cream cheese, cream, and sugar to chilled bowl, and beat with a mixer at high speed until thickened.
18. 18
    Serve immediately.