Bisquick Blueberry Squares
Looking for an easy Bisquick blueberry dessert you can whip up in minutes? These Bisquick Blueberry Squares are soft, cakey breakfast bars made with Bisquick mix, crushed Corn Flakes, and juicy blueberries, then finished with a sweet vanilla icing that melts into every bite. Using pantry staples and just one bowl, this simple blueberry Bisquick recipe is perfect for breakfast, brunch, or a quick weeknight dessert.
- Serves: 9
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Can’t get enough Blueberries?
Try our iced blueberry biscuits or a refreshing blueberry cocktail!
Ingredients:
- ½ cup unsalted butter
- ¾ cup Corn Flakes Cereal (crushed)
- 2½ cups Bisquick mix
- 1 cup fresh or frozen (do not thaw) blueberries
- 1¼ cups whole milk or milk alternative (See Tips)
Icing Ingredients:
- 1½ cups powdered sugar
- 2 to 4 Tbsp whole milk
- 1 tsp vanilla extract
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Preheat the oven to 425°F. Pop an 8-inch square baking dish inside to warm. Toss in the butter and heat just until it melts, 2–3 minutes, then pull it out before it starts to brown. Next, place the Corn Flakes in a ziplock bag and crush them with a rolling pin or your hands.
Step 2: In a large bowl, stir together the Bisquick and crushed Corn Flakes. Toss in the blueberries until they’re lightly coated. Add the milk and stir just until combined. It’s fine if it’s a bit lumpy. Pour the batter into the buttery pan and spread it out. (Hint: I dusted my hands with Bisquick, then gently pressed and spread the dough.)
Step 3: Bake for 20 minutes, or until the top is light golden brown and the edges are a deep golden brown.
Step 4: Meanwhile, whisk the icing ingredients in a small bowl until smooth. Remove the biscuits from the oven, pour the icing over the hot biscuits, and serve warm.
Tips for the best bake:
- Glaze the biscuits while they’re still warm, so it sets and soaks into the top instead of sliding off and pooling underneath.
- If you don’t have whole milk or prefer not to use it, here are 9 great substitutes you can use in baking: Whole Milk Substitutes
More easy Bisquick recipes:
- Bisquick Beer Bread – fast and simple drop biscuits
- Bisquick Bundt Cake – so easy to customize
Before you go . . .
If you love quick baking, don’t miss these top Bisquick recipes for easy, no-fail dishes.
Bisquick Blueberry Squares
Ingredients
Bisquick Blueberry Squares Ingredients
- ½ cup unsalted butter
- ¾ cup Corn Flakes Cereal (crushed)
- 2½ cups Bisquick mix
- 1 cup fresh or frozen (do not thaw blueberries)
- 1¼ cups whole milk or milk alternative (See Tips)
Icing Ingredients
- 1½ cups powdered sugar
- 2 to 4 Tbsp whole milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F. Pop an 8-inch square baking dish inside to warm. Toss in the butter and heat just until it melts, 2–3 minutes, then pull it out before it starts to brown. Next, place the Corn Flakes in a ziplock bag and crush them with a rolling pin or your hands.
- In a large bowl, stir together the Bisquick and crushed Corn Flakes. Toss in the blueberries until they’re lightly coated. Add the milk and stir just until combined. It’s fine if it’s a bit lumpy. Pour the batter into the buttery pan and spread it out. (Hint: I dusted my hands with Bisquick, then gently pressed and spread the dough.)
- Bake for 20 minutes, or until the top is light golden brown and the edges are a deep golden brown.
- Meanwhile, whisk the icing ingredients in a small bowl until smooth. Remove the biscuits from the oven, pour the icing over the hot biscuits, and serve warm.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
