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.
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
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
I love these crumb bars (made them with peaches last year) and the addition of rum makes it all that much better!
But why is the rum gone? 😉 These look delicious!!
EXCELLENT! I have a bazillion frozen blueberries I can use for this.
You're talkin' my language, Dara! Spiked Blueberry Crumb Bars. Yum!
Looks like a great Memorial Day treat to me!!
Suzie the Foodie
These were fantastic! Perfect for our over-ripe blueberries right now. Thanks and I'm just posting about it this morning on my blog!
Wow I wish I had that available for dessert tonight - looks great!
The Paraplegic Chef
I will definitely be making these! They look amazing 🙂
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)
Yo ho ho and a bottle of rum!!! Ahoy Matey! Did you know that it's National Rum Month? These look delish!
Simply grand. And don't mind the rum one bit!