| 3/4 cup | All-purpose flour |
| 1/4 cup | Yellow cornmeal |
| 1 tbsp | Sugar |
| 1 tsp | Baking soda |
| 1/2 tsp | Baking powder |
| 1/4 tsp | Salt |
| 3 tbsp | Butter or margarine, cut into tiny pieces |
| 6 tbsp | Plain low-fat yogurt |
| 1 pint | Fresh blueberries |
| 2 tbsp | Honey |
| 1/2 cup | Sweetened whipped cream, or frozen whipped topping, thawed |
Preheat oven to 425. In a medium-size bowl, combine flour, cornmeal, sugar, baking soda, baking powder, and salt. Using a pastry blender or two knives scissor-fashion, cut in butter until the mixture resembles coarse crumbs. Using a fork, stir in yogurt until a soft dough forms. Lightly knead the dough for a few seconds.
On a lightly floured surface, pat or roll the dough to a 1/2-inch thickness. Using a floured 3-inch cookie cutter, cut out four dough rounds. Place the dough rounds, or shortcakes, on an ungreased baking sheet. Bake until golden brown, 18 to 20 minutes.
Meanwhile, rinse and pick over blueberries. In a medium-size bowl, combine the blueberries with honey, crushing about one-quarter of the berries. Refrigerate the berry mixture until the shortcakes are ready to serve.
To serve, split the warm shortcakes in half horizontally. Place the bottom halves on serving plates. Top with half the berries, the top halves of the shortcakes, a dollop of whipped cream, and the remaining berries. Serve immediately.