How To Make Kefir Sour Cream And Lemon Glazed Cornmeal Cake

In this 4th and final post of our Kefir series, see how to make a homemade kefir sour cream and lemon glazed cornmeal cake topped with blueberry sauce. It will make your guests very pleased!


For kefir sour cream:
Heavy whipping cream 1 Quart
Kefir grains 1 Teaspoon
For cake:
All purpose flour 1 1/2 Cup (24 tbs)
Yellow cornmeal 1/3 Cup (5.33 tbs)
Sugar 3/4 Cup (12 tbs)
Baking powder 3 1/2 Teaspoon
Salt 1/2 Teaspoon
Kefir 1 Cup (16 tbs)
Eggs 2 Large
Finely grated lemon peel 1 Tablespoon
Vanilla extract 3/4 Teaspoon
Unsalted butter stick 1 , melt ((1/2 cup))
For glaze:
Powdered sugar 1 1/2 Cup (24 tbs) , sifted
Fresh lemon juice 2 Tablespoon
For blueberry sauce:
Blueberries 3 Cup (48 tbs) , divided ((fresh or frozen, thawed 13 to 14 ounces))
Golden brown sugar 2/3 Cup (10.67 tbs)
Fresh lemon juice 2 Teaspoon
Finely grated lemon peel 1/2 Teaspoon
Salt 1 Pinch


Please watch the video for directions!

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6