Blueberry Shortcakes with Whipped Cream Cheese

INGREDIENTS

1 1/2 cups

all-purpose flour

2 tbsp

granulated sugar

3/4 tsp

Kosher salt (or other coarse salt)

1 3/4 tsp

baking powder

1/4 tsp

baking soda

stock cold unsalted butter, cut into small pieces

8 oz

cream cheese, divided (2 ounces cold, 6 ounces room temperature)

1 cup

blueberries, rinsed and dried, plus more for serving

3/4 cup

buttermilk (I used low fat)

1/3 cup

confectioners’ sugar, plus more for serving if desired

1 1/4 cups

heavy whipping cream

Turbinado sugar for garnish