Cornmeal-Blueberry Shortcakes with Honey Whipped Cream

To prepare blueberries: Combine berries, 1/2 cup granulated sugar, lemon zest and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally and mashing some of the berries, until they begin to soften and release their juice, 5 to 10 minutes. Let stand at room temperature to cool.

To prepare shortcakes: Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

Combine flour, cornmeal, brown sugar, baking powder and salt in a food processor. Pulse to combine. Add butter and pulse until the mixture is evenly crumbly, about 5 times.

Combine 1/2 cup milk and egg in a small bowl and whisk thoroughly. Pour over the flour mixture, then pulse 3 or 4 times until mostly incorporated. Turn the mixture out onto a lightly floured surface and gather the dough together, kneading 2 or 3 times to ensure the liquid ingredients are fully incorporated.

Pat the dough into a circle about 1 inch thick and 6 inches across. Use a 2 1/2-inch round biscuit cutter to cut out 8 shortcakes. (Dip it in flour between cuts and gently press the scraps back together to cut out the remaining shortcakes.) Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon milk and sprinkle with 1/2 teaspoon sugar.

Bake the shortcakes until the tops are beginning to brown, 12 to 15 minutes. Let cool on the pan for a few minutes before transferring to wire racks to cool completely.

To prepare whipped cream: Combine cream and honey in a mixing bowl; beat with an electric mixer on medium-low speed until frothy. Increase speed to high and whip until medium-stiff peaks form.

To serve: Split shortcakes in half horizontally. Spoon about 1/4 cup berries on the bottom halves, add a dollop of cream and cap with the top halves.