Spiked Blueberry Crumb Bars

Don't commit me yet! I realize that this is the second time in a week that I have baked with rum. I couldn't help myself. The bottle was sitting on the counter, calling my name. It's voice sounded suspiciously like Captain Jack Sparrow's, which mine could start sounding like after a few more of these recipes. Between these spiked bars and Dinah's Jamaican Rum cookies, I might have to visit the dastardly Sir Ossis. Get it? Sir Ossis - cirrhosis. I crack myself up.

The original inspiration for these bars came from the fabulous Smitten Kitchen. However, she did not have to contend with any talking bottles. To pair with the flavor of the rum (which is not strong, by the way), I added ground ginger and nutmeg, and substituted brown sugar for the some of the granulated sugar in the crust and topping. If you do not wish to use rum, substitute fresh lemon juice.

Preheat the oven to 375 degrees F. Grease a 9x13-inch baking pan.

In a medium bowl, combine 4 cups of fresh blueberries and 3 tablespoons dark rum. If you prefer not to use rum, substitute an equal amount of fresh lemon juice instead.

Stir in ½ cup of granulated sugar and 4 teaspoons of cornstarch. Set aside.

In a separate medium bowl, combine ½ cup each of granulated sugar and brown sugar.

Stir in 3 cups of flour...

1 teaspoon baking powder, ¼ teaspoon salt...

½ teaspoon ground ginger...

...and ½ teaspoon ground nutmeg. If you can find yourself one these nifty little tools, they make grinding fresh nutmeg easier than pie.

Cut in 1 cup (8 ounces) of cold butter with a pastry cutter or a fork until the mixture is crumbly.

Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan.

Spread the blueberry mixture over the crust.

Sprinkle the rest of the flour mixture over the blueberries.

Bake in the preheated oven for 40-45 minutes, or until the top is light brown.

Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan.

Spiked Blueberry Crumb Bars

4 cups fresh blueberries

3 tablespoon dark rum (or 3 tablespoon fresh lemon juice)

½ cup granulated sugar

4 teaspoon cornstarch

½ cup granulated sugar

½ cup packed brown sugar

3 cups flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 cup (8 oz) cold butter

1 egg

Preheat the oven to 375 degrees F. Grease a 9x13 inch baking pan.

In a medium bowl, combine the fresh blueberries and dark rum (or lemon juice). Stir in ½ cup granulated sugar and 4 teaspoon cornstarch. Set aside.

In a separate medium bowl, combine ½ cup each of granulated sugar and brown sugar. Stir in flour, baking powder, salt, ground ginger, and ground nutmeg. Cut in cold butter with a pastry cutter or a fork until the mixture is crumbly. Whisk one egg in a small bowl and stir into the flour mixture.

Press half of the flour mixture into the bottom of the prepared pan. Spread the blueberry mixture over the crust. Sprinkle the rest of the flour mixture over the blueberries. Bake in the preheated oven for 40-45 minutes, or until the top is light brown. Left the bars cool on a rack and then place the fridge to chill. This will make the bars easier to cut and remove from the pan.

Makes about 36 squares.

Printable Recipe

Comments

elisabeth@foodandthriftfinds

June 30, 2011 at 7:29 am

I just happen to be browsing through my nearly 1,000 views of inbox posts in Foodbuzz...happen to spot CUCINAMUSICA with the Spiked Blueberry Bars.
I got curious as to why they have the title in English in their Italian blog...seems they linked the English version of the recipe which happens to be yours.
I am so impressed, and absolutely loving these bars...you should see the line-up blueberry posts on mine. Blueberries are one of my all time favorite berries, and we have an abundance of them here, in S. Florida.
Printed out your fabulous recipe, and would love to try this and also link it back to you.
Beautiful step-by-step photo direction, as well.
I'm happily following your blog, and invite you to visit mine, and follow, as well:DDD

ivoryhut

June 01, 2010 at 3:53 pm

Great post! My husband is from the Caribbean, so I'm used to seeing him throw a bit of rum in random dishes he's cooking. I'm the one who does the baking though, so I think I just might start showing him two can play that game. 🙂 And I'll start with these bars. They look yummy!

Michelle @ Brown Eyed Baker

June 01, 2010 at 2:43 pm

I love these crumb bars (made them with peaches last year) and the addition of rum makes it all that much better!

Tracy

May 31, 2010 at 5:02 pm

But why is the rum gone? 😉 These look delicious!!

Julia

May 29, 2010 at 10:50 pm

EXCELLENT! I have a bazillion frozen blueberries I can use for this.

Maggy@ThreeManyCooks

May 28, 2010 at 6:27 pm

You're talkin' my language, Dara! Spiked Blueberry Crumb Bars. Yum!

Jenny

May 28, 2010 at 2:09 pm

Looks like a great Memorial Day treat to me!!

Suzie the Foodie

September 12, 2009 at 11:25 am

These were fantastic! Perfect for our over-ripe blueberries right now. Thanks and I'm just posting about it this morning on my blog!

Simply Life

August 29, 2009 at 4:34 pm

Wow I wish I had that available for dessert tonight - looks great!

The Paraplegic Chef

August 12, 2009 at 3:54 pm

I will definitely be making these! They look amazing 🙂

the ungourmet

July 29, 2009 at 12:57 am

Saw you over at PW. What a terrific blog you have. These bars are outstanding!

I can't wait to see what you come up with next! :0)

Cooking Mama

July 28, 2009 at 1:15 am

Yo ho ho and a bottle of rum!!! Ahoy Matey! Did you know that it's National Rum Month? These look delish!

Claudia

July 27, 2009 at 10:40 pm

Simply grand. And don't mind the rum one bit!

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Spiked Blueberry Crumb Bars

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