Blueberry Cornmeal Shortcakes with Lemon Cream

For the blueberries:

1. Rinse the blueberries the dump them in a medium bowl.
2. Sprinkle blueberries with lemon juice, then toss lightly to coat.
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.
4. Let blueberries sit in the refrigerator to macerate for half an hour while you make the shortcakes.

For the shortcakes:

1. Preheat oven to 450°F.
2. Whisk together flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
3. Cut in butter and shortening until mixture resembles coarse crumbs.
4. Stir in half-and-half or cream until completely moistened.
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.
6. Bake at 450°F for 10-15 minutes or until golden brown. Then remove them from the oven and let them cool.
7. When shortcakes are cooled, top with macerated blueberries and a big dollop of lemon whipped cream.

For the lemon cream:

1. Place the zest, cream, and sugar in a blender or food processor (I use a Magic Bullet).
2. Blend until the cream is whipped and fluffy.