My initial intent was to post about the asparagus that I cut from the garden Friday after work I had pork chops out and a plan. But it was so nice out and we haven’t been able to use the patio or the porch yet this year; it has been too cold and too rainy. Friday afternoon was beautiful out so instead of cooking we made a plate of cheese and crackers and had our first Happy Hour out on the porch. I will admit our Happy “Hour” usually turns into Happy till the sun goes down or the bugs force inside.

Since my asparagus is still in the fridge and we are going out to dinner with some friends tonight (Saturday) I still won’t have time to cook the dinner I planned on making last night. Welcome to nice weather and the changing of plans. Happens to me all the time!
My daughter and I got the porch, patio and the flower garden ready this morning plus did some raking and got my in-laws patio ready for them and I made my shopping list but it is way to nice out to go to the store, so that will have to wait for another day. I am currently sitting out on the patio writing this while my husband is lounging over there reading. Life is good!!!

If you have never had lemon and blueberries in a muffin, tart or cake or something you really need to try some sort of baked good using both of them, they are like the perfect compliment a little sweet, a little tart. the flavors are terrific together though I am very partial to lemons so maybe I am a little biased but they are worth checking out.

This is my first one using their suggested amount of blueberries – we all felt every bite benefited from having a blueberry with it.

Lemon Zucchini Tea Cake preheat oven to 350 degrees

¾ cup applesauce – or if you want coconut oil
1 ¾ cups shredded zucchini – drained
1 ¾ cups all-purpose flour
2 tsp baking soda
¼ tsp baking powder
1 tsp kosher salt
3 eggs
1 ¼ cups sugar
2 tsp finely grated lemon zest
¼ cup fresh squeezed lemon juice
1 tsp vanilla
Handful of fresh blueberries

In a stand mixer or use your hand mixer; combine the eggs and sugar on medium-high speed until light in color 1-2 minutes. Add the applesauce, lemon zest, lemon juice and vanilla beat until well combined another 1-2 minutes. Add the zucchini, beat till combined; another minute. Sift the flour, soda, powder and salt. Add this mixture to create the batter and beat till combined; do not over mix.

Grease or spray your pan and add the batter, place in the oven for about 40-45 minutes. Bake until your wooden toothpick comes out clean. Let the cake cool, loosen the edges and invert the cake onto a wire rack to completely cool. Once cool, spread cream cheese frosting and top with some blueberries

I used 2-8” cake pans but could be made in one larger cake pan; it doesn’t rise like you would think as it is a denser kind of cake.

Cream cheese frosting
1 8-ounce package of cream cheese, softened
¼ cup butter, softened
1 tsp vanilla
1 16-ounce bag of powdered sugar (roughly 4 cups – I buy mine in bulk)