Lime Poppy Seed Shortcakes

• 3 cups fresh blueberries
• 1 cup chopped peeled mango
• 2 tablespoons brown sugar
• 2 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar, divided
• 4 teaspoons poppy seeds
• 3 teaspoons baking powder
• 1-1/2 teaspoons grated lime zest
• 1/2 teaspoon salt
• 1 cup heavy whipping cream
• 1/2 cup plus 1 tablespoon butter, melted, divided
• 1 cup sour cream
• 1/4 cup packed brown sugar

1. In a large bowl, combine the blueberries, mango and brown sugar; cover and refrigerate until serving.
2. In another large bowl, combine the flour, 1/4 cup sugar, poppy seeds, baking powder, lime zest and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients until a thick batter forms.
3. Drop by 1/3 cupfuls onto a greased
4. . Brush with remaining butter; sprinkle with remaining sugar. Bake at 375u0b0 for 18-20 minutes or until golden brown. Remove to wire racks to cool. In a small bowl, combine the topping ingredients.
5. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with about 1/3 cup fruit mixture and 2 tablespoons topping. Replace shortcake tops.

fresh blueberries, mango, brown sugar, flour, sugar, poppy seeds, baking powder, lime zest, salt, heavy whipping cream, butter, sour cream, brown sugar

Taken from www.tasteofhome.com/recipes/lime-poppy-seed-shortcakes/ (may not work)