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For the blueberries:
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1. Rinse the blueberries the dump them in a medium bowl.
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2. Sprinkle blueberries with lemon juice, then toss lightly to coat.
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3. Sprinkle sugar over blueberries, then use the measuring cup to toss them and gently smash them down to squash some of them and release the juices.
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4. Let blueberries sit in the refrigerator to macerate for half an hour while you make the shortcakes.
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For the shortcakes:
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1. Preheat oven to 450u00b0F.
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2. Whisk together flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
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3. Cut in butter and shortening until mixture resembles coarse crumbs.
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4. Stir in half-and-half or cream until completely moistened.
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5. Shape dough into 8 discs with your hands and place on a parchment-lined cookie sheet. The dough should be similar to cookie dough, but if it's too sticky, add a little more cornmeal.
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6. Bake at 450u00b0F for 10-15 minutes or until golden brown. Then remove them from the oven and let them cool.
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7. When shortcakes are cooled, top with macerated blueberries and a big dollop of lemon whipped cream.
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For the lemon cream:
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1. Place the zest, cream, and sugar in a blender or food processor (I use a Magic Bullet).
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2. Blend until the cream is whipped and fluffy.
