Blueberry Cornmeal Shortcakes With Lemon Cream

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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.

* Per serving · 4 servings · Values may vary.