Place an oven rack in the center of the oven, then preheat to 350°F. Wash and dry the fresh produce. In a bowl, combine the flour, biscuit mix, baking powder, and a pinch of salt. Whisk to combine.

Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest (reserving the rest of the lime to make the glaze). Working in 30 second increments, melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the cream (shaking the packet before opening), sour cream, egg, lime zest, and granulated sugar; whisk to thoroughly combine.

Add the dry ingredients to the bowl of wet ingredients; using a spatula, gently mix until no white streaks remain. Gently fold in the blueberries until thoroughly combined.

Lightly grease a loaf pan. Transfer the batter to the pan; spread into an even layer. Bake 30 to 35 minutes, or until the cake is cooked through and a toothpick inserted into the middle comes out clean. Remove from the oven and let cool completely (for quicker cooling, place in the refrigerator).

When ready to serve, halve the lime crosswise. In a bowl, whisk together the cream cheese frosting, powdered sugar, the juice of both lime halves, and a pinch of salt. Remove the cooled cake from the loaf pan and transfer to a serving dish. Drizzle the glaze onto the cake and cut into equal-sized pieces. Enjoy!