150gm butter, softened
1 cup caster sugar
300g sour cream
1 1/2 cups self raising flour, sifted
1/2 cup desiccated coconut
1 tblsp lemon rind, finely grated
1/4 cup lemon juice
1 cup frozen blueberries
2 tblsp caster sugar
1 1/2 tsp cornflour
1. Preheat oven to 180C/160C fan-forced. Grease and line the base and side of a 20cm round cake pan with baking paper.
2. 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 minutes on until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool slightly.
3. Meanwhile, to make the blueberry sauce, combine the blueberries, sugar and 1/4 cup water in a small saucepan over medium-low heat. Cook, stirring, for 5 minutes 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 minutes or until the sauce boils and thickens. Set aside to cool slightly.
4. Use the end of a wooden spoon to pierce the cake at 3 cm intervals. Spoon the warm blueberry sauce into each hole and spread the remainder over the top of the cake. Set aside to cool completely.