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1
Preheat the oven to 350u00b0 F. Put the flour, sugar, peanuts, graham cracker crumbs, cinnamon, salt, and cayenne in a food processor. Pulse 2 or 3 times to blend and chop the peanuts.
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2
Add the butter and pulse until moist, coarse crumbs form. Transfer to a bowl and refrigerate until needed.
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3
To make the blueberry cake, butter an 8- or 9-inch springform cake pan and set it on a baking sheet.
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4
Sift together the flour and baking powder.
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5
In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on low speed until light and smooth, 3 to 5 minutes.
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6
In a medium bowl, whisk the eggs, sour cream, oil, and vanilla.
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7
With the mixer running on medium, add the egg mixture to the butter mixture in 2 or 3 additions, until fully incorporated.
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8
Stop the mixer and add the flour mixture. Mix until you have a smooth, silky batter.
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9
Fold in the blueberries and the lime zest. Pour the batter into the prepared cake pan.
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10
Take the streusel out of the refrigerator and sprinkle it evenly over the top of the cake. If using an 8-inch cake pan, bake for 2 hours (rotating the pan halfway through), beginning to check the center of the cake at 1 hour and 45 minutes. If using a 9-inch pan, bake for 1 hour 45 minutes, beginning to check at 1 hour 30 minutes. Make sure a tester inserted into the center of the cake comes out clean.
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11
Remove the cake from the oven and let it cool on a wire rack for at least 20 minutes before unmolding.
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12
To make the glaze, pour all of the ingredients except for the powdered sugar and salt into a medium bowl and whisk until smooth. Then add the powdered sugar and the salt and mix until you have a smooth icing. Drizzle over top of the cooled cake and let set for about 20 minutes.
