Blueberry Pie Bombs Treat

Blueberry Pie Bombs are my favorite shortcut dessert for when you want the flavors of homemade pie but do not want to fuss with pastry. Warm pockets of tender biscuit dough bursting with blueberry filling and rich cream cheese are rolled in cinnamon sugar for a treat that always disappears fast from the dessert table.

I first made these on a hectic summer morning when surprise guests arrived. Now they are my go to for holidays and cozy evenings at home when we crave something sweet but simple.

Ingredients

• Refrigerated biscuit dough: The shortcut that saves time and creates fluffy layers. Look for a brand with buttery flavor for best results.
• Blueberry pie filling: Full of juicy berries and syrupy sweetness. Choose one with whole berries if possible or make your own for extra freshness.
• Cream cheese: Provides a creamy tang that balances the sweetness. Use full fat and let it soften for smooth blending.
• Powdered sugar: Melts easily into the cream cheese for a silky texture. Check for no lumps before mixing.
• Vanilla extract: Adds warmth and depth to filling. Pure extract gives the best flavor.
• Unsalted butter: Brushed on for a rich bakery style finish. Fresh real butter melts evenly and helps the coating stick.
• Granulated sugar and ground cinnamon: This mix supplies the classic cinnamon sugar crunch. Use fresh cinnamon for the brightest flavor and fragrant aroma.

Instructions

Prepare the Filling:

In a medium bowl blend softened cream cheese with powdered sugar and vanilla extract. Beat until completely smooth and fluffy as any lumps will remain in the final bite. Scrape down the bowl once or twice.

Shape the Dough:

Open the biscuit can carefully then gently pull apart each round. Using your palm or a rolling pin flatten each biscuit to about a four inch circle. Try to keep even thickness so the bombs bake uniformly.

Fill and Seal:

Spoon about one teaspoon of the cream cheese mixture into the center of each dough circle. Add a generous spoonful of blueberry pie filling over top. Gently gather up the edges around the filling then pinch and twist to fully seal. Place seam side down so none of the filling oozes out during baking.

Bake to Golden:

Line a baking sheet with parchment or a silicone mat for easy clean up. Space the filled bombs apart then bake in a preheated oven at three seventy five degrees Fahrenheit for about thirteen to sixteen minutes. Remove when golden and fully baked through.

Cinnamon Sugar Coating:

While the bombs are hot but cool enough to handle melt the unsalted butter. Mix granulated sugar and cinnamon in a shallow bowl. Brush each bomb all over with melted butter then immediately roll in cinnamon sugar to coat every surface.

Serve and Enjoy:

Pile the finished bombs onto a platter while still warm. For an extra treat serve with scoops of vanilla ice cream or a dollop of whipped cream.

My personal favorite part is the cinnamon sugar finish as it reminds me of summer fairs and all those sugary bakery treats I grew up with. One year I brought these to our family reunion and there were not a single crumb left on the platter.

Storage Tips

Store any leftover pie bombs in an airtight container at room temperature for up to two days. For a just baked taste pop them in a warm oven or toaster oven for five minutes. If you want to keep them longer refrigerate and gently reheat before serving.

Ingredient Substitutions

If blueberry pie filling is unavailable try cherry apple or even lemon for a delightful twist. Plain Greek yogurt can stand in for cream cheese for a tangier note. Feel free to swap cinnamon sugar for powdered sugar for a lighter finish.

Serving Suggestions

Serve with coffee or tea for a breakfast treat or plate up with whipped cream or a scoop of ice cream for a show stopping dessert. These are crowd pleasers at brunch buffets or baby showers. You can cut in half for elegant mini portions.

Cultural and Seasonal Context

Pie bombs borrow from classic American fruit pie traditions but use modern shortcuts for today’s busy families. In summer use homemade pie filling from peak season berries and in winter try cranberry or apple for a cozy twist.

Seasonal Adaptations

Try with seasonal pie fillings like peach in late summer or pumpkin in autumn Add lemon zest to the cream cheese for extra freshness in spring For the holidays roll in colored sanding sugar instead of cinnamon sugar

Success Stories

I have shared this recipe with neighbors who now make it for every book club meeting and even shared it at a block party potluck where several people asked for the recipe before dessert ended.

Freezer Meal Conversion

To freeze assemble pie bombs but do not bake. Arrange on a tray and freeze until firm then transfer to a freezer bag. Bake directly from frozen adding a few minutes to bake time and coat in cinnamon sugar after baking for best texture.

Blueberry Pie Bombs are so easy to love and perfect for all occasions. Share them warm and they will disappear faster than you can make a second batch.

Recipe FAQs

→ Can I use fresh blueberries instead of pie filling?

Fresh blueberries can be used by cooking them with a bit of sugar and cornstarch until thick and jammy, then cooling before filling.

→ How do I prevent the filling from leaking out during baking?

Ensure the edges of each dough round are pinched together very tightly to completely enclose the filling. Place seam-side down on the baking sheet.

→ Can I make these bombs ahead of time?

They taste best fresh, but you can assemble and refrigerate them for up to 4 hours before baking. Reheat briefly before serving.

→ What other fillings work well?

Try apple, cherry, or peach pie filling. You can also experiment with different cream cheese flavors or add a drizzle of icing.

→ Do I need to use biscuit dough?

Refrigerated biscuit dough provides flakiness, but crescent roll or pizza dough can work in a pinch for a different texture.