Medjool Date & Blueberry Crumb Cake

Preheat oven to 350 F (175 C). Butter a 9 x 13 inch baking pan and set aside.

In a small bowl stir blueberries with 2 tablespoons of flour. Set aside.

In another small bowl, stir together the topping ingredients using a fork. Set aside.

For the cake: In a large bowl mix butter and brown sugar. Whisk in eggs one at a time then stir in milk and vanilla.

In another bowl whisk together remaining flour, cinnamon powder and baking powder. Gradually stir flour mixture into wet ingredients until combined. Fold in blueberries, dates and walnuts.

Spread batter into prepared baking pan and sprinkle evenly with crumb topping. Bake for 40-45 minutes until a cake tester inserted into the center comes out clean.

Remove from oven. Cool totally then cut into squares.

Recipe adapted from motherthyme.com.