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Preheat the oven to 375F.
In a small bowl, mix the cream cheese with the lemon zest and 1 tablespoon of powdered sugar. Set aside.
In a small bowl whisk together the milk, egg, and vanilla extract, until light and foamy.
In a large bowl, add the sugar, flour, baking powder, and salt and mix to combine. Add the wet ingredients and whisk quickly until smooth. Don't overmix.
Melt the butter over medium-high heat in a 10" cast or oven-safe skillet, until bubbly. Remove from the heat, add half of the blueberries, and pour the batter (don't mix in the butter, just pour). Spoon the cream cheese mixture on top throughout the skillet and top with the rest of the blueberries.
Bake at 375F for 35-40 minutes until the top is golden and the edges bubbling. Allow the cobbler to cool for 10 minutes, sprinkle with powdered sugar and serve with ice cream if you like. Enjoy!