• Preheat oven to 180°C. Grease and line the base and side of a 20cm round cake pan with baking paper
• Use a stand mixer or electric hand mixer to cream the butter and sugar, till light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream, lemon zest, and lemon juice and beat to combine. Add the flour and coconut and stir to combine. Spoon into the prepared pan and smooth the top.
• Bake cake for 50 minutes. The cake is cooked when a skewer is inserted in the middle comes out clean, the cake is cooked. Allow the cake to cool in the tin for 5 minutes. To make some holes in the cakes, poke holes using the handle of a wooden spoon. With the blueberries, pour some of the juice and blueberries in the holes. Allow it to soak in the cakes.

Blueberry Sauce

• In a small saucepan, on medium heat add the blueberries and caster sugar. Stir the blueberries and sugar, until the sugar dissolves. Gently squash the blueberries and mix the cornflour and water together to slightly thicken the sauce. Set aside to cool slightly.

Lemon buttercream

• In a large bowl or a stand mixer, add the softened butter and mix the butter. Add the icing sugar to the butter in batches. Mix till combined. Add the lemon juice and zest and add more icing sugar and mix till the buttercream comes together. Add some blueberries to the buttercream and mix till combined.
• To assemble the cake, put the cake on a plate. Add some buttercream on top of the cake and swirl.