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!
Ingredients
| 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 |
Directions
Please watch the video for directions!
Recipe Summary
Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6
