Beat the butter, sour cream, sugar and vanilla extract together with an electric mixer until light and fluffy, about 8 minutes. Then lightly beat together the eggs in a separate bowl. Mix together 3 ¼ cups of the flour and the salt in another bowl. Gradually add the eggs to the butter and sugar mixture, and then gradually add the flour, making sure not to overmix. Then add the lemon zest, blueberries and remaining 2 tbsp of flour, and mix again.

Pour this into a buttered 9×9 inch baking pan, and bake at 325F for 80 minutes, or until it is fully cooked through. Cool the cake in the pan for 30-40 minutes, then allow it to finish cooling on a cooling rack.

Make the buttercream: Whip together the butter and confectioner’s sugar until it is light and fluffy, about 5 minutes. Place about ¾ cup of the buttercream in a separate bowl, and add the lemon zest and lemon extract. Then place the blueberries in a bowl, and mash with a fork (or blend in a food processor) then add to the original buttercream without the lemon. If the buttercream is too pink for your liking, you can add some black food coloring to make it more of a blue-grey color.

Once the cake is fully cooled, carve it into a Totoro shape, carving the ears and arms out of the cake scraps. Attach the ears and arms to the body with toothpicks. Then spread an even layer of the blueberry buttercream over the entire cake, and then layer the lemon buttercream on top to create Totoro’s white tummy.

Melt some white and dark chocolate, and create Totoro’s eyes, nose and fur markings using the same method that I used in my Cat & Kitten Mocha Chip cake recipe (recipe here).

Clean up the edges of the cake with a clean knife and a damp paper towel, and you’re done!