Blueberry Pie Bombs Recipe

Introduction

Blueberry Pie Bombs are a delightful twist on classic fruit pies, featuring a soft biscuit dough filled with a sweet blueberry and cream cheese center. These bite-sized treats are perfect for breakfast, dessert, or an anytime snack that’s easy to make and incredibly delicious.

Ingredients

• 1 can (16.3 oz) refrigerated biscuit dough
• 1 cup fresh blueberries or frozen, thawed, and drained
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup cream cheese, softened
• ½ cup melted butter
• ½ cup granulated sugar mixed with 1 tablespoon cinnamon

Instructions

1. Step 1: Prepare the blueberry filling by combining blueberries, sugar, cornstarch, lemon zest, and vanilla in a saucepan over medium heat. Cook for 5 to 7 minutes, stirring frequently until the mixture thickens. Remove from heat and chill in the refrigerator for 10 minutes to cool.
2. Step 2: Separate the biscuit dough into 8 pieces. Using your palms, flatten each piece into a 3-inch round.
3. Step 3: Place 1 teaspoon of softened cream cheese and 1 tablespoon of the cooled blueberry filling in the center of each dough round. Fold the edges up and pinch tightly to seal the filling inside, ensuring no leaks.
4. Step 4: Dip each sealed dough ball into melted butter, then roll generously in the cinnamon-sugar mixture. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 375°F (190°C) for 12 to 15 minutes or until golden brown.

Tips & Variations

• Try replacing blueberries with strawberries, raspberries, or blackberries for a different fruit flavor.
• Use coconut oil instead of butter to make a dairy-free version.
• Swap granulated sugar with monk fruit sweetener to reduce calories.
• For a richer filling, substitute mascarpone cheese in place of cream cheese.

Storage

Store leftover pie bombs in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven or microwave until heated through, being careful not to overcook and dry out the dough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well as long as they are thawed and drained before cooking to prevent excess moisture in the filling.

Can I prepare these in advance?

You can assemble the pie bombs and refrigerate them before baking for a few hours. Bake just before serving for the best texture and flavor.

Blueberry Pie Bombs Recipe

Print Recipe

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4.5 from 141 reviews

Blueberry Pie Bombs are delightful bite-sized treats featuring a flaky biscuit dough filled with a luscious blueberry and cream cheese filling. These hand-held pastries are coated in melted butter and cinnamon sugar, then baked to golden perfection. Perfect as a dessert or a sweet snack, they bring the cozy flavors of a blueberry pie in a fun, portable form.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 pie bombs 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dough & Filling

• 1 can (16.3 oz) refrigerated biscuit dough
• 1 cup fresh blueberries or frozen (thawed and drained)
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• ½ cup cream cheese, softened

Coating

• ½ cup melted butter
• ½ cup granulated sugar mixed with 1 tablespoon cinnamon

Optional Substitutions

• Fruit: Replace blueberries with strawberries, raspberries, or blackberries
• Dairy-Free: Use coconut oil instead of butter
• Sweetener Swap: Monk fruit sweetener for a lower-calorie option
• Richer Filling: Use mascarpone in place of cream cheese

Instructions

1. Prepare the Blueberry Filling: In a saucepan over medium heat, combine blueberries, sugar, cornstarch, lemon zest, and vanilla extract. Cook for 5–7 minutes, stirring frequently until the mixture thickens into a jam-like consistency. Remove from heat and refrigerate the filling for 10 minutes to cool.
2. Prepare the Dough: Separate the refrigerated biscuit dough into 8 individual pieces. Using your palms, flatten each piece into a 3-inch round disc, ready to hold the filling.
3. Fill and Seal: Place 1 teaspoon of softened cream cheese and 1 tablespoon of the cooled blueberry filling in the center of each dough round. Carefully fold the edges upward and pinch tightly to seal completely, ensuring no filling leaks during baking.
4. Coat and Bake: Dip each sealed dough ball into the melted butter, then roll generously in the cinnamon-sugar mixture until fully coated. Arrange the balls on a parchment-lined baking sheet spaced about 2 inches apart. Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes or until they turn golden brown and puffed. Remove and allow to cool slightly before serving.

Notes

• Make sure the blueberry filling is cooled before assembling to prevent the dough from becoming soggy.
• Seal the dough edges tightly to avoid any filling leakage during baking.
• Substitute fillings or sweeteners as desired for dietary preferences or flavor variations.
• Serve warm for the best taste and texture.
• Store any leftovers in an airtight container and enjoy within 2 days for optimal freshness.

Keywords: blueberry pie bombs, blueberry dessert, biscuit dough recipe, cinnamon sugar coating, handheld pie, quick dessert, cream cheese filling