1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Prepare the lime sugar. In a small bowl, stir together lime zest and sugar. Set aside.

3. Prepare the shortcakes. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Using a pastry blender or a fork, cut butter into the flour mixture until the mixture is crumbly and the size of small peas. Stir in lime zest.

4. Combine the cream and lime juice in a measuring cup. It may curdle, but that's OK. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with a fork until the dough is moist and starts to form clumps. Using your hands or a rubber spatula, turn the dough over about 6 times until it comes together.

5. Place dough on a lightly floured work surface and pat it into an 8-inch square, about 3/4 inch thick. Cut the dough into 3 columns, then cut crosswise into 4 rows to yield 12 cakes. Using a metal spatula, transfer the cakes to the prepared baking sheet, about 1 1/2 to 2 inches apart. Sprinkle lime sugar on top of each cake, pressing it in slightly with your fingers. Bake until golden and mostly firm on the outside, about 14 to 16 minutes.

6. While the shortcakes bake, make the blueberry filling. In a medium saucepan,heat 3 cups of the blueberries, sugar, and water over medium heat. Cook gently,stirring often, mashing some of the berries with a fork, until the berries are softened and juices are thickened, about 5 to 8 minutes. Remove from the heat and stir in the lime juice. Taste and add more sugar or lime juice, as needed. Cool 5 minutes, then stir in remaining 3 cups blueberries.

7. Assemble the shortcakes. Split the biscuits in half horizontally using a serrated knife. On the bottom half of each biscuit, spoon about 1/3 cup of the fruit and juices, add a dollop of whipped cream, and cover with the top half of the biscuit. Serve immediately.

Source: Hannaford fresh Magazine, July -,- August 2012