Step 1

Preheat oven to 180C. Grease

Step 2

and line the base and side of a 20cm round (base measurement) cake pan with baking paper.

Step 3

Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the sour cream and beat to combine. Add the flour and coconut and stir to combine. Stir in the lemon rind and lemon juice. Spoon into the prepared pan and smooth the surface. Bake for 45-50 mins or until a skewer inserted into centre comes out clean. Set aside for 15 mins to cool slightly.

Step 4

Meanwhile, to make the blueberry sauce, combine the blueberries, sugar and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook, stirring, for 5 mins or until sugar dissolves and blueberries soften. Use the back of a spoon to lightly crush the blueberries. Combine the cornflour with 1 tablespoon cold water. Add to the blueberry mixture and cook, stirring, for 2 mins or until sauce boils and thickens. Set aside to cool slightly.

Step 5

Use the end of a wooden spoon to pierce the cake at 3cm intervals. Spoon two-thirds of the warm blueberry filling into each hole, using the end of the wooden spoon to gently push the filling to the bottom of the hole. Set aside to cool completely.

Step 6

To make the lemon buttercream, use an electric mixer to beat the butter in a bowl until very pale and creamy. Add the icing sugar, lemon rind and lemon juice and beat until smooth and creamy.

Step 7

Turn the cake onto a serving plate. Stir the remaining blueberry sauce into the lemon buttercream to create a swirled effect. Spread over the top of the cake to serve.