Why You’ll Love This Recipe
Blueberry Pie Bombs are a delightful way to enjoy the flavours of classic blueberry pie in a compact, handheld form. These little pastries deliver a crisp, golden exterior with a warm, jammy blueberry centre that feels nostalgic yet playful. They are incredibly easy to make, especially because they use simple, accessible ingredients, making them perfect for spontaneous baking. I love serving them as a quick dessert for guests, and they are equally satisfying with an afternoon cup of tea. One thing that consistently surprises me is how versatile they are—whether you use homemade blueberry filling or a reliable store-bought version, they come out beautifully. I once tried brushing the dough with a touch of melted butter and cinnamon sugar before baking, and the result was irresistible. These pie bombs bring together convenience, charm, and homemade comfort in every bite.
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Blueberry Pie Bombs – A Sweet, Flaky Treat Bursting with Juicy Blueberries
- Total Time: 25 mins
- Yield: 8 pie bombs
- Diet: Vegetarian
Description
Sweet, flaky pastry bombs filled with warm blueberry pie filling and coated in cinnamon sugar for a quick, irresistible dessert.
Ingredients
- 1 can (8-count) refrigerated biscuit dough
- 1 cup blueberry pie filling
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 4 tbsp butter, melted
- Optional: powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Flatten each biscuit dough piece into a small circle.
- Spoon 1–2 teaspoons of blueberry pie filling into the center of each dough circle.
- Pinch the edges tightly to seal and form a ball.
- Place seam-side down on the baking sheet.
- Bake for 12–15 minutes or until golden brown.
- In a small bowl, combine the sugar and cinnamon.
- Brush the warm bombs with melted butter and roll them in the cinnamon sugar mixture.
- Serve warm, dusted with powdered sugar if desired.
Notes
- Ensure the dough is well-sealed to prevent leakage.
- Use homemade blueberry filling for extra flavor.
- Try air-frying at 350°F (175°C) for 8–10 minutes for a crispier texture.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Blueberry pie filling
The heart of each pie bomb, providing sweet, juicy flavour and a luscious, sticky texture.
Refrigerated biscuit dough
This dough bakes into a golden, fluffy shell that perfectly encloses the filling. It keeps preparation quick and fuss-free.
Cream cheese
Adds richness and a creamy contrast to the blueberry filling. It also helps stabilize the centre.
Granulated sugar
Used to enhance sweetness and provide a lightly caramelized finish when baked.
Butter
Brushed onto the dough to deepen colour and add a rich, flaky finish.
Cinnamon
Adds warm, aromatic flavour that complements blueberries beautifully.
Vanilla extract
Enhances the overall sweetness and adds aromatic depth.
Egg wash
Helps achieve a shiny, golden-brown crust.
Powdered sugar (optional)
Ideal for dusting the finished pastry to add a bakery-style touch.
Directions
Start by preheating your oven so the biscuit dough can rise and brown properly. In a small bowl, mix the cream cheese with a little vanilla and sugar until smooth. Flatten each biscuit round gently using your fingers or the back of a spoon. Place a small spoonful of cream cheese mixture in the centre of each dough piece, followed by a dollop of blueberry pie filling. Carefully bring the edges of the dough together, pinching tightly to seal the filling inside. Form each filled piece into a neat ball. Arrange the pie bombs seam-side down on a parchment-lined baking tray. Brush them with melted butter or egg wash, then sprinkle lightly with cinnamon and sugar. Bake until golden and puffed, allowing the blueberry filling to heat through. Cool slightly before serving. I once tried an air-fryer version at 350°F for a few minutes, and it created an incredibly crisp shell.
Equipment needed :
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Makes about 8–10 pie bombs
Preparation time: 10 minutes
Baking time: 12–15 minutes
Total time: approximately 25 minutes
Storage/reheating
Store cooled pie bombs in an airtight container at room temperature for one day or in the refrigerator for up to three days. Reheat briefly in an oven or air fryer to restore crispness. Avoid microwaving, as it can soften the dough and make it chewy.
Variations and Customizations
Lemon-Blueberry Pie Bombs
Add a bit of lemon zest to the cream cheese for a fresh, citrusy lift.
Creamy Cheesecake Style
Increase the cream cheese layer and add a touch of powdered sugar for a richer centre.
Cinnamon-Sugar Crust
Roll each sealed dough ball in cinnamon sugar before baking for extra crunch.
Air-Fryer Pie Bombs
Cook at 350°F for 6–8 minutes for an ultra-crisp exterior.
Mixed Berry Version
Use a combination of raspberry, blueberry, and blackberry fillings for added complexity.
Streusel-Topped Pie Bombs
Sprinkle a quick brown sugar and butter crumble on top before baking.
Almond-Flavoured Filling
Add a drop of almond extract to the cream cheese for a bakery-style aroma.
Glazed Pie Bombs
Drizzle with a simple vanilla glaze after baking for extra sweetness.
Vanilla-Sugar Dust
Mix powdered sugar with vanilla bean seeds and dust the bombs once cooled.
Savoury-Sweet Twist
Add a pinch of sea salt on top to contrast with the sweet filling.
FAQs
Can I use homemade blueberry filling?
Yes, homemade filling works beautifully as long as it is thick enough not to leak.
Will frozen blueberries work?
Frozen blueberries can be used if cooked down into a thick filling first.
Can I make these ahead of time?
Yes, assemble them earlier and bake just before serving.
Why is my filling leaking out?
Ensure the dough is fully sealed and avoid overfilling.
Can I freeze pie bombs?
Freezing is possible, but thawing may soften the dough slightly.
Conclusion
Blueberry Pie Bombs offer everything you love about classic pie in a fun, bite-sized form that is both easy and rewarding to prepare. With their golden exterior, creamy centre, and bright blueberry filling, they are a treat that suits casual gatherings, quick desserts, or cosy weekend baking. Whether you stick with the traditional version or explore one of the many creative variations, these little pastries bring warmth, flavour, and pure homemade joy.
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