Blueberry Shortcakes with Creole Cream Cheese Whipped Cream

If you don’t have a cast-iron wedge pan, you can bake these shortcakes 2 inches apart on a parchment paper-lined baking sheet.

Blueberry Shortcakes with Creole Cream Cheese Whipped Cream
Yields: 8
 
Ingredients

  • 2 cups self-rising flour
  • ⅓ cup granulated sugar
  • 1¼ teaspoons lemon zest, divided
  • 6 tablespoons cold unsalted butter, cubed
  • 3⅔ cups small fresh blueberries, divided
  • ⅓ cup plus 2 tablespoons whole buttermilk, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • Garnish: lemon zest
Creole Cream Cheese Whipped Cream
  • Creole Cream Cheese Whipped Cream
  • ½ cup cold Creole cream cheese
  • ¾ cup cold heavy whipping cream
  • 2½ tablespoons sugar
Instructions
  1. Preheat oven to 400°. Lightly spray an 8-well cast-iron wedge pan with baking spray with flour.
  2. 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 ⅔ cup blueberries. In a small bowl, whisk together ⅓ cup buttermilk, egg, and vanilla. Make a well in center of flour mixture; add buttermilk mixture, stirring until moistened. Add remaining 2 tablespoons buttermilk, if needed. (Dough will be sticky.)
  3. Turn out dough onto a lightly floured surface. Using floured hands, pat dough into a 7-inch circle. Cut into 8 wedges. Place dough in prepared wells, pressing into place.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 18 minutes. Let cool in pan for 10 minutes. Run a knife between shortcakes and edges of pan; gently remove. Let cool on a wire rack for 30 minutes.
  5. In a small bowl, whisk together confectioners’ sugar, lemon juice, and remaining ¼ teaspoon zest. Drizzle glaze over shortcakes. Serve with Creole Cream Cheese Whipped Cream and remaining 3 cups blueberries. Garnish with zest, if desired.
Creole Cream Cheese Whipped Cream
  1. Place a medium bowl and mixer beaters in refrigerator until very cold.
  2. Whisk cream cheese until smooth. Add cream cheese, cream, and sugar to chilled bowl, and beat with a mixer at high speed until thickened. Serve immediately.