Ingredients
For the peanut streusel:
95 grams all-purpose flour
113 grams granulated sugar
125 grams roasted unsalted peanuts
70 grams graham cracker crumbs
3 grams ground cinnamon
1 1/2 grams fine sea salt
1/2 gram cayenne pepper
113 grams unsalted butter, room temperature
The cake:
315 grams all-purpose flour
9 grams baking powder
113 grams unsalted butter, room temperature
300 grams granulated sugar
3 grams fine sea salt
3 large eggs
200 grams sour cream
85 grams vegetable oil
4 grams vanilla extract
350 grams fresh or frozen blueberries
Zest from 2 limes
The glaze:
120 grams sour cream
45 grams buttermilk
35 grams smooth peanut butter
10 grams honey
Grated zest and juice of 1 lime
65 grams confectioners’ sugar
3 grams fine sea salt
Instructions
For the peanut streusel:
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.
Add the butter and pulse until moist. Transfer to a bowl and refrigerate until needed.
For the cake and the glaze:
Butter an 8 or 9 inch springform cake pan and set it on a baking sheet.
Sift together the flour and baking powder.
In a stand mixer, cream the butter, sugar, and salt on low speed until light and smooth.
Whisk the eggs, sour cream, oil, and vanilla.
With the mixer running on medium, add the egg mixture to the butter mixture in 2 or 3 additions.
Add the flour mixture. Mix until you have a smooth, silky batter.
Fold in the blueberries and the lime zest.
Sprinkle the streusel evenly over the top of the cake. Bake for 2 hours.
Remove the cake from the oven and let it cool on a wire rack for at least 20 minutes before unmolding.
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. Drizzle over top of the cooled cake and let set for about 20 minutes.
Key Points About Ingredients:
- Roasted unsalted peanuts in the streusel add deep, nutty crunch without the extra sodium of salted varieties—toast them a touch more in the oven for even more flavor.
- Sour cream appears both in the cake batter and the glaze, contributing moisture, tenderness, and a subtle tang that balances the sweetness throughout.
- Fresh or frozen blueberries both work well here; if using frozen, fold them in straight from the freezer to prevent excess bleeding into the batter.
- Graham cracker crumbs in the streusel act as a binding agent while adding a honeyed, cookie-like flavor that complements the peanuts beautifully.
- Lime zest from two limes in the batter and one more in the glaze provides bright citrus notes that cut through the richness of butter and peanut butter.
- A small amount of cayenne pepper in the streusel is the secret ingredient—it adds a subtle warmth that makes the peanut topping far more interesting than a standard crumble.
Key Nutritional Insights:
- Blueberries are rich in anthocyanins, powerful antioxidants linked to improved heart health and cognitive function, making each slice a treat with real nutritional upside.
- Peanuts provide heart-healthy monounsaturated fats, plant-based protein, and resveratrol, an antioxidant also found in red wine.
- Sour cream contributes calcium and phosphorus to support bone health, while its fat content helps create an exceptionally moist, tender crumb.
- Each serving provides a meaningful amount of protein—roughly 10–11 grams—largely from the eggs, peanuts, and peanut butter in the recipe.
- Vegetable oil in the batter adds polyunsaturated fats and helps the cake stay moist for days longer than an all-butter recipe would.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories820
- Standard DV% Daily Value*
- Total Fat45 g72 g62.5%
- Saturated Fat18 g20 g90%
- Trans Fat0 g
- Polyunsaturated Fat10 g
- Monounsaturated Fat14 g
- Cholesterol120 mg300 mg40%
- Sodium520 mg2300 mg22.61%
- Total Carbohydrate95 g275 g34.55%
- Dietary Fiber3 g28 g10.71%
- Total Sugars58 g
- Added Sugars52 g50 g104%
- Sugar Alcohal0 g
- Protein11 g50 g22%
- Vitamin D (Cholecalciferol)24 mcg20 mcg120%
- Calcium120 mg1300 mg9.23%
- Iron3 mg18 mg16.67%
- Potassium280 mg4700 mg5.96%
- Vitamin A720 mcg900 mcg80%
- Vitamin C (Ascorbic Acid)6 mg90 mg6.67%
- Vitamin E (Tocopherol)3 mg15 mg20%
- Vitamin K8 mcg120 mcg6.67%
- Vitamin B1 (Thiamin)0.3 mg1.2 mg25%
- Vitamin B2 (Riboflavin)0.25 mg1.3 mg19.23%
- Vitamin B3 (Niacin)2.8 mg16 mg17.5%
- Vitamin B6 (Pyridoxine)0.12 mg1.7 mg7.06%
- Folate55 mcg400 mcg13.75%
- Vitamin B12 (Cobalamine)0.3 mcg2.4 mcg12.5%
- Biotin8 mcg30 mcg26.67%
- Vitamin B5 (Pantothenic acid)0.6 mg5 mg12%
- Choline65 mg550 mg11.82%
- Phosphorus200 mg1250 mg16%
- Iodine12 mcg150 mcg8%
- Magnesium45 mg420 mg10.71%
- Zinc1.2 mg11 mg10.91%
- Selenium18 mcg55 mcg32.73%
- Copper0.22 mg0.9 mg24.44%
- Manganese0.8 mg2.3 mg34.78%
- Chromium4 mcg35 mcg11.43%
- Molybdenum18 mcg45 mcg40%
- Chloride210 mg2300 mg9.13%
