Blueberry Pie Bombs

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Blueberry Pie Bombs – Buttery, Bursting & Irresistibly Easy

These golden pie bombs are filled with sweet blueberry pie filling and creamy vanilla-kissed cream cheese, wrapped in flaky biscuit dough, and rolled in cinnamon sugar. A 30-minute dessert that tastes like a bakery treat!

Introduction: A Shortcut to Pie Bliss

If you love the flavor of homemade blueberry pie but don’t have time to roll out crusts or wait for a full bake, these Blueberry Pie Bombs are your new go-to. Made with refrigerated biscuit dough and a luscious cream cheese center, they’re quick, easy, and absolutely addictive.

Perfect for brunches, bake sales, or a cozy night in, these little bombs deliver big flavor in every bite—with a gooey center, golden crust, and a cinnamon-sugar finish that makes them feel extra special.

Ingredients Breakdown

Let’s take a closer look at what makes these pie bombs so magical:

Dough & Filling:

  • Refrigerated biscuit dough (1 can, 16.3 oz, 8-count)
    Flaky, buttery, and the perfect shortcut to homemade pastry.
  • Blueberry pie filling (1 cup)
    Sweet, juicy, and packed with berries—use store-bought or homemade.
  • Cream cheese (4 oz, softened)
    Adds a creamy, tangy layer that balances the sweetness.
  • Powdered sugar (2 tbsp)
    Sweetens the cream cheese without grittiness.
  • Vanilla extract (1 tsp)
    Adds warmth and depth to the cream cheese layer.

Topping:

  • Unsalted butter (¼ cup, melted)
    Helps the cinnamon sugar stick and adds richness.
  • Granulated sugar (⅓ cup)
    Sweet and sparkly—perfect for rolling.
  • Ground cinnamon (1 tsp)
    Adds cozy warmth and a bakery-style finish.

Optional: Serve with vanilla ice cream or a drizzle of glaze for extra indulgence.

Equipment Needed

  • Mixing bowl
  • Baking sheet
  • Parchment paper or silicone mat
  • Spatula or spoon
  • Pastry brush
  • Oven

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cream Cheese Filling

In a bowl, blend:

  • 4 oz softened cream cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Mix until smooth and creamy.

Step 3: Assemble the Pie Bombs

Separate 8 biscuit rounds from the can.

Flatten each into a 4-inch circle using your hands or a rolling pin.

In the center of each circle, add:

  • 1 tsp cream cheese mixture
  • 1 spoonful blueberry pie filling

Bring the edges up and over the filling.

Pinch tightly to seal into a ball.

Place seam-side down on the prepared baking sheet.

Step 4: Bake

Bake for 13–16 minutes, until:

  • Golden brown
  • Cooked through

Let cool slightly on the pan.

Step 5: Add the Cinnamon Sugar Coating

In a small bowl, mix:

  • ⅓ cup granulated sugar
  • 1 tsp ground cinnamon

Brush each warm pie bomb with melted butter.

Roll in cinnamon sugar until fully coated.

Step 6: Serve

Serve warm, optionally with:

  • A scoop of vanilla ice cream
  • A drizzle of glaze or honey
  • A dusting of powdered sugar

Yields:

  • 8 pie bombs

Serving Suggestions

Perfect for:

  • Weekend brunch
  • Afternoon snacks
  • Dessert platters
  • Holiday breakfasts

Pair with:

  • Hot coffee or chai latte
  • Lemonade or iced tea
  • A dollop of whipped cream

Presentation Tip: Serve on a rustic wooden board with fresh blueberries and mint sprigs.

Variations to Try

Want to make them your own? Try these delicious twists:

Strawberry Shortcake Bombs

Use strawberry pie filling and add a dollop of whipped cream.

Apple Pie Bombs

Swap in apple pie filling and add a pinch of nutmeg.

Chocolate Hazelnut

Use Nutella and chopped hazelnuts for a decadent twist.

Vegan Version

Use plant-based biscuit dough, dairy-free cream cheese, and vegan butter.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble and refrigerate up to 1 day before baking.
  • Refrigerate: Store leftovers in airtight container for up to 3 days.
  • Reheat: Warm in oven at 325°F for 5–7 minutes or microwave for 15 seconds.
  • Freeze: Freeze unbaked bombs for up to 1 month. Bake from frozen, adding 3–5 minutes to bake time.

Tip: Re-roll in cinnamon sugar after reheating for best texture.

Nutrition Notes (Per Pie Bomb, ~1 of 8)

  • Calories: ~230
  • Protein: ~3g
  • Carbohydrates: ~26g
  • Fat: ~12g
  • Sugar: ~10g
  • Sodium: ~300mg
  • Fiber: ~1g

These pie bombs are:

  • Buttery and flaky
  • Fruity and creamy
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Blueberry Pie Bombs are more than just a quick dessert—they’re a celebration of flavor, texture, and joyful baking. Whether you’re making them for a crowd or sneaking one with your morning coffee, they’re guaranteed to bring smiles.

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