Medjool Date & Blueberry Crumb Cake

• FOR THE TOPPING:
• 1/4 cups Butter, Melted And Cooled
• 1 cup Flour
• 2 Tablespoons Brown Sugar
• FOR THE CAKE:
• 1 cup Fresh Blueberries
• 2-2/3 cups Flour (Divided Use, Use 2 Tablespoons To Coat Blueberries)
• 3/4 cups Butter, Melted And Cooled
• 2-3/4 cups Packed Light Brown Sugar
• 3 whole Eggs
• 1/3 cups Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cinnamon Powder
• 3 teaspoons Baking Powder
• 1 cup Pitted & Chopped Medjool Dates
• 3/4 cups Chopped Walnuts

1. Preheat oven to 350 F (175 C). Butter a 9 x 13 inch baking pan and set aside.
2. In a small bowl stir blueberries with 2 tablespoons of flour. Set aside.
3. In another small bowl, stir together the topping ingredients using a fork. Set aside.
4. 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.
5. 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.
6. 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.
7. Remove from oven. Cool totally then cut into squares.
8. Recipe adapted from motherthyme.com.

ubc, flour, brown sugar, cake, fresh blueberries, flour, butter, brown sugar, eggs, milk, vanilla, cinnamon powder, baking powder, dates, walnuts

Taken from tastykitchen.com/recipes/desserts/medjool-date-blueberry-crumb-cake/ (may not work)