Step 1Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
Step 2Mix the flour, sugar, baking powder and salt in a large bowl with a fork. Add the butter, toss to evenly coat, then press the butter into the flour quickly with your fingers until the mixture resembles coarse meal with pebbly pieces remaining. Add the blueberries and lime zest and toss to coat. Add the milk all at once and stir gently with a fork just until no dry bits remain and a shaggy dough forms.
Step 3Drop 24 heaping spoonfuls of the dough onto the prepared baking sheet, spacing 1 inch apart. Sprinkle the tops generously with sugar if you’d like.
Step 4Bake until golden brown, 18 to 20 minutes. Cool on a cooling rack. Serve warm or room temperature with the compote.
Blueberry Buttermilk Biscuits: Reduce the baking powder to 3 teaspoons and add 1 teaspoon baking soda. Substitute buttermilk for the whole milk.