• Cooking Time: 40
  • Servings: 36 squares
  • Preparation Time: 20


This was the second time in a week that I had 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. The original inspiration for these bars came from the fabulous Smitten Kitchen. However, she did not have to contend with any talking bottles.


  • 4 cups fresh blueberries
  • 3 tbsp dark rum (or 3 tbsp fresh lemon juice)
  • 1 cup granulated sugar, divided
  • 4 tsp cornstarch
  • 1/2 cup packed brown sugar
  • 3 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup (8 oz) cold butter


  • 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 1/2 cup granulated sugar and 4 tsp cornstarch. Set aside.
  • In a separate medium bowl, combine 1/2 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.
  • Let 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.

Categories: Bar 
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