Victoria's Blueberry Shortcakes With Whipped Cream Cheese

These shortcakes are super easy to make and delicious as either a dessert or a brunch dish.  The shortcakes are best the day they are made however. 

INGREDIENTS

1 1/2 Cups Unbleached Flour

3 Tablespoons Sugar

1 Teaspoon Kosher Salt

1 3/4 Teaspoon Baking Powder

1/4 Teaspoon Baking Soda

1/2 Cup (1 Stick) Cold Unsalted Butter (Cut into Small Pieces)

2 Ounces Cream Cheese (2 Ounces Cold & 6 Ounces Room Temperature)

5 Ounces Blueberries

3/4 Cup Buttermilk

1/3 Cup Powdered Sugar

1 1/2 Cups Heavy Cream

Extra Blueberries for Garnish

Preheat your oven to 425º F.  Line two baking sheets with parchment paper and coat the parchment paper with cooking spray.  In a large size bowl combine the flour, sugar, kosher salt, baking powder and baking soda.  Incorporate the butter and the cold cream cheese with a pastry cutter.  You could also use your fingers or two forks. Incorporate until the mixture resembles coarse meal.  Transfer to the freezer for 30 minutes.  Remove the mixture from the freezer and add the blueberries.  Gradually stir in the buttermilk.  Gently fold with a rubber spatula until a sticky dough forms.  Make sure not to overmix.  Divide the dough into 8 even mounds and place 2 inches apart on the baking sheets.  Place into the oven and bake for 20 minutes until golden brown.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to wire cooling racks to cool completely.  While your shortcakes are cooling in a large size bowl beat together the remaining cream cheese and powdered sugar.  Gradually add the heavy cream beating just until for 1 minute until the mixture becomes smooth and thick. Make sure not to overbeat.  Serve alongside the shortcakes and add extra berries if you wish.  Makes 8 Blueberry Shortcakes. 

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