Blueberry Cake with Peanut Streusel

Directions

1. For the peanut streusel
2. Preheat the oven to 350° 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.
3. Add the butter and pulse until moist, coarse crumbs form. Transfer to a bowl and refrigerate until needed.

1. For the cake and the glaze:
2. To make the blueberry cake, butter an 8- or 9-inch springform cake pan and set it on a baking sheet.
3. Sift together the flour and baking powder.
4. 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.
5. In a medium bowl, whisk the eggs, sour cream, oil, and vanilla.
6. With the mixer running on medium, add the egg mixture to the butter mixture in 2 or 3 additions, until fully incorporated.
7. Stop the mixer and add the flour mixture. Mix until you have a smooth, silky batter.
8. Fold in the blueberries and the lime zest. Pour the batter into the prepared cake pan.
9. 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.
10. Remove the cake from the oven and let it cool on a wire rack for at least 20 minutes before unmolding.
11. 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.