Blog 4: DIY Dairy Good Kefir Sweet and Sour Dessert
In this fourth Kefir blog, pucker up for Lemon Cake topped with a drool-worthy blueberry sauce and garnished with DIY Kefir Sour Cream.
Kefir Sour Cream
Add a dollop of rich tasting Kefir sour cream to desserts, to a baked sweet or russet potato, or over fresh berries. Kefir Sour Cream has a flavor profile similar to Creme Fraiche.
- 1 Quart heavy whipping cream
- 1 tsp Kefir grains
- Quart size Mason jar
- Cloth or Lid, rubber band
- Small square of cheesecloth
- Cut a piece of cheesecloth and place 1 teaspoon of Kefir grains onto the cheesecloth and tie the corners together to secure the grains. Fill a quart jar with whipping cream and push the cheesecloth into the cream to submerge it. Cover jar with a plastic lid, coffee filter or tea towel and rubber band it to the lip of the mason jar.
- Let it sit at room temperature for 24-36 hours on the counter.
- Remove grains (reserve for another use).
Lemon-Glazed Cornmeal Cake with Blueberry Sauce
Beloved foodie magazine, Epicurious, has a highly rated Lemon Cake recipe that is sweet and tart. Follow the recipe but replace the buttermilk with homemade Kefir from Blog 1. Although the Kefir loses its probiotic benefits when heated, it has a richer flavor than buttermilk. Add a healthy topping of DIY Kefir Sour Cream, and you can have your cake and eat it, too!
- 1 1/2 cups all purpose flour
- 1/3 cup yellow cornmeal
- 3/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup Kefir
- 2 large eggs
- 1 tablespoon finely grated lemon peel
- 3/4 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- Crushed-Blueberry Sauce
- 1 1/2 cups (packed) powdered sugar, sifted
- 2 tablespoons (or more) fresh lemon Juice
3) Blueberry Sauce
- 3 cups fresh blueberries or frozen, thawed (13 to 14 ounces), divided
- 2/3 cup (packed) golden brown sugar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- Pinch of salt
For the Cake…
- Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl; whisk to blend. Whisk kefir, eggs, lemon peel, vanilla and butter in a small bowl. Pour kefir mixture into the flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
- Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
- Immediately run knife around sides of cake. Place rack over cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Remove parchment paper. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Carefully transfer to a serving platter. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely.
For the Glaze…
Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
For Blueberry Sauce…
- Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes.
- Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes.
- Remove from heat; add remaining salt and blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed.
- DO AHEAD: Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
Activate your palate with probiotic live cultured Kefir and your gut will be happier and healthier!