Spiked Blueberry Crumb Bars
- Cooking Time: 40
- Servings: 36 squares
- Preparation Time: 20
- 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.
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.