In a large mixing bowl stir together the all-purpose flour, the 2 tablespoons sugar, and the baking powder. Cut in the butter or margarine till mixture resembles coarse crumbs. In a small mixing bowl stir together the egg, milk, and finely shredded lemon peel. Stir egg mixture into the flour mixture just until moistened. Spread half of the dough evenly in a greased 8x 1-1/2 inch round baking pan; top with the blueberries. Sprinkle the blueberries with 1 tablespoon of the remaining sugar. Dot remaining dough over blueberries; sprinkle remaining sugar over all. Bake in a 400° oven for 25 to 30 minutes or till the shortcake is golden. While the shortcake is slightly warm, cut into 6 wedges. Serve the shortcake warm. Top each serving with a dollop of the sweetened whipped cream. Garnish each serving with a few additional fresh blueberries. Makes 6 servings. dess 101