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!