Sift the flour and sugars into a mixing bowl. Cut the butter into small pieces, stir these into the flour and then rub gently with your fingertips until the mixture resembles fine breadcrumbs.
Mix the orange rind and juice together, then stir into the flour mixture, using a knife, until the dough just begins to stick together.
Gather up the dough and pat into a ball, cover with food wrap and chill for 30 minutes before using.
Preheat the oven to 220C / 425F / gas 7. Lightly grease a 24-hole mini muffin tin. For the filling, mix together the sugar and cinnamon in a small bowl. Wash the blueberries, shaking off the excess water, add to the sugar and spice mix, stir so that it sticks to the blueberries.
On a floured surface, roll out the pastry. Using a 7.5cm/3in fluted pastry cutter, cut out 24 rounds, re-rolling the pastry if necessary. Line the greased pastry tin with the rounds.
Place half a teaspoon of cream cheese in the base of each then top with the blueberries, pushing them down slightly. Bake for 8 minutes until the pastry is lightly golden. Allow pastries to rest in the tin for 5 minutes before carefully removing.
Sprinkle with icing sugar and serve warm with brandy- flavoured whipped cream. These pastries freeze well, warm in the oven before serving.
