Medjool Date & Blueberry Crumb Cake

I had every intention of posting this recipe right after I made them. I really did. Dates were on sale everywhere at that time and so it would have been the perfect time to write about this cake. But of course, I forgot and then 8 months down the road, I am trying to do justice to this amazingly rich coffee cake.

But I don’t think you’ll mind either, right?

With summer coming in nary a few months (well, for our American friends) and  summer being just past for Australia, maybe something with a fresh pop of blueberries would be timely right now. I don’t know. We don’t have 4 seasons here. But blueberries are getting cheaper again and I know I’ll want to make some soon.

The original recipe comes from Mother Thyme and uses exclusively blueberries. I decided to make use of the delightfully sweet dates we have. Any fresh cut fruits, that aren’t overtly juicy, should do well in this recipe. Apples, pears, raisins, figs, plums, cranberries…. I can imagine a million other combinations of fruits to add into this. I’m currently thinking of using apples and sweet plums in the next batch. I promise I’ll share it on Instagram ;-).

For this rich crumbly cake, we would need Flour, Butter, Baking Powder, Mixed Spice (Cinnamon, Nutmeg, Allspice), Vanilla, Milk, Eggs, White & Brown Sugar, Dates & Walnuts! Seems like regular enough ingredients for a baker.
Date Blueberry Crumb Bars 1

This is so easy, you’d only need a whisk or wooden spoon. Firstly, into the melted butter goes the sugar.
Date Blueberry Crumb Bars 2

Then, beat in the eggs, one at a time. For some reason, I love beating eggs into batter.
Date Blueberry Crumb Bars 3

Milk & vanilla completes the wet ingredients.
Date Blueberry Crumb Bars 4

Finally, in goes all the dry ingredients.
Date Blueberry Crumb Bars 5

Cake batters are rather lazy ones. They don’t like to be overworked. Otherwise, they’ll stage a strike by stiffening up.
Date Blueberry Crumb Bars 6

I dusted the blueberries with a bit of flour just to prevent them from sinking and turning into a sticky mess at the bottom of the pan.
Date Blueberry Crumb Bars 7

Fold the chopped up dates & walnuts into the batter.
Date Blueberry Crumb Bars 8

The crowning glory of the cake is the crumble!!
Date Blueberry Crumb Bars 9

I feel like fingers do a better job of distributing the crumbs evenly. I don’t like too much clumping. Nothing worse than crumble that’s brown on the top but still really mushy inside, aye.
Date Blueberry Crumb Bars 10

With that all nice and set, into the oven it goes!
Date Blueberry Crumb Bars 11

The cake is super tender and rich without the aid of sour cream or yogurt.
Date Blueberry Crumb Bars 12

And the crumbs are just the right amount of sweetness and volume not to overload the cake with heaviness.
Date Blueberry Crumb Bars 13

The dried dates and fresh blueberries really complement each other.
Date Blueberry Crumb Bars 14

I made sure to give most of the cake away.
Date Blueberry Crumb Bars 15

I don’t think I can be trusted with a full pan of this around.


“My heart is full of Christ, and longs
Its glorious matter to declare!
Of Him I make my loftier song,
I cannot from His praise forbear;
My ready tongue makes haste to sing
The glories of my heavenly King.”
— Charles Wesley (Col­lect­ion of Psalms and Hymns, 1743)

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Medjool Date & Blueberry Crumb Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Western
Serves: 35 squares
  • ¾ cups (1½ sticks) Butter, melted and cooled
  • 2⅔ cups packed Light Brown Sugar (or 2 cups White Sugar)
  • 3 large Eggs
  • ⅓ cup Milk
  • 1 tsp Vanilla Extract
  • 2⅔ cup Flour
  • 3 tsp Baking Powder
  • 1 cup fresh Blueberries (stirred with 2 tbsp flour from above)
  • 1 cup pitted & chopped Medjool Dates
  • ¾ cup chopped Walnuts
  • **1/4 cup butter, melted and cooled
  • **1 cup all-purpose flour
  • **2 tablespoons light brown sugar
  1. Preheat oven to 350 F (175 C). Butter a 9 x 13 inch baking pan & set aside.
  2. In a small bowl, stir together the last 3 ingredients with ** (butter, flour & brown sugar) using a fork. Set aside.
  3. In a large bowl mix butter & sugar. Whisk in eggs one at a time then stir in milk & vanilla.
  4. In another bowl whisk together flour & baking powder. Gradually stir in flour mixture in to wet ingredients until combined.
  5. Fold in blueberries, dates & walnuts.
  6. Spread batter into prepared baking pan & sprinkle evenly with crumb topping.
  7. Bake for 40-45 minutes until cake tester inserted into the center comes out clean.
  8. Cool totally then cut into squares.

Recipe adapted from: Mother Thyme


  1. YUM!!! Look at those crumb toppings!!! I would like extra layers for mine. 😀 I was going to get blueberries today but it was still expensive. I can’t wait for summer, or at least spring… I eat 1 cup of blueberries as snack. 😀 I’d love to have a piece (or a few pieces) of this cake!

    • Thanks, Nami. I was about to go over and have a look at your recipe for Crispy Salmon. We have salmon here whenever we can. Our favourite fish. I actually doubled the crumble on the recent rendition of this same crumb cake. I used chopped apples and sugar plums with great success. I really think this cake can be made at any time of the year with whatever seasonal fruits available. You can make your cake and eat it all too. 😉

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