Ingredients

• 3/4 cups unsalted butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• zest from 2 Meyer lemons
• freshly squeezed juice from 1 Meyer Lemon (about 1/4 cup)
• 2 cups sour cream
• 3 1/4 cups all purpose flour
• 3 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cups fresh blueberries
• For The Glaze:
• juice from 1 Meyer Lemon (about 1/4 cup)
• 1 3/4 cups confectioners sugar
• 1 tsp. vanilla extract

Instructions

1. Preheat your oven to 350 degrees.
2. In your Kitchen Aid Mixer, cream the softened butter and the sugar until light and fluffy.
3. Add one egg at a time, beating well after each addition.
4. Add the lemon zest, lemon juice and vanilla and mix well.
5. Add the sour cream and mix until well blended.
6. Sift the flour, powder, soda and salt into a medium sized bowl and slowly add it to the mixture until well blended.
7. This batter is thick, so don't worry
8. Remove the mixing bowl from the Kitchen Aid and gently stir in the fresh blueberries by hand, being careful not to squish them.
9. Pour the batter in to a well greased bundt cake pan evenly and bake for 60-70 minutes (do not over bake) or until a tooth pick inserted in to the cake comes out clean.
10. Cool for 15 minutes, then carefully shake the pan to loosen the cake and turn onto a serving plate to continue cooling.
11. Whisk together the lemon juice and confectioners sugar (1/4 cup at a time) in a small sauce pan until no lumps remain. I like to make mine over low heat.
12. Whisk in the vanilla extract.
13. When the glaze cools and the cake has cooled, pour over the cake. (you can use as little or as much glaze as you like)
14. Slice and serve.
15. We have enjoyed this cake warm and room temperature and it is very tasty either way.
16. Serves 12.
17. Enjoy!
18. You can even freeze left over pieces individually for later. Just let sit at room temperature for a half and hour or warm in the microwave for 10 seconds.

https://www.cozycountryliving.com/meyer-lemon-blueberry-sour-cream-cake/

Copyright ©2017 Cozy Country Living ®All Rights Reserved

Ingredients

• 4 cups shredded zucchini
• 1 large onion, sliced very thin
• 2 cloves of garlic, minced
• 1/4 cup unsalted butter
• 1 cup freshly grated Swiss cheese
• 1 cup freshly grated Mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 Tbsp. Dijon mustard
• 2 Tbsp. freshly chopped parsley
• 1 - 2 Tbsp. freshly chopped basil
• 2 sprigs of fresh thyme (leaves only-remove the woody stem)
• 1 tsp. fine sea salt
• 1/2 tsp. freshly grated black pepper
• 3 eggs, lightly beaten
• 1 prepared 9 inch pie crust (store bought or homemade, whichever you prefer)

Instructions

1. Preheat the oven to 400 degrees.
2. In a large skillet, melt the butter and saute the zucchini, onion and garlic for about 10 minutes or until well softened.
3. If there is a lot of liquid, please drain it.
4. Set zucchini mixture aside.
5. In a large mixing bowl, combine the cheeses, herbs, Dijon mustard, salt, pepper and eggs.
6. Mix well.
7. Add the zucchini mixture and combine well.
8. In a 9 inch pie plate, arrange your crust.
9. Pour the mixture in the pie crust and spread evenly.
10. Bake uncovered for 45 to 50 minutes or until a knife inserted into the quiche comes out clean.
11. Remove the quiche from the oven and let cool 5 to 10 minutes, and serve warm.
12. * To freeze this, prepare quiche, but do not bake. Cover well and freeze. To defrost, place quiche in the refrigerator overnight and bake as usual in the evening when you are ready for dinner.

https://www.cozycountryliving.com/cheesy-zucchini-herb-quiche/

Copyright ©2017 Cozy Country Living ®All Rights Reserved