Blueberry Pie Bombs Delight

Blueberry Pie Bombs are my answer to craving blueberry pie but wanting a treat that comes together in a snap. They pack the nostalgic flavors of blueberry and vanilla with a tender buttery crust and they are so easy that you can bake a batch for a brunch or dessert anytime. The cinnamon sugar finish makes these especially irresistible and kids love helping shape and fill the dough.

I made these for my book club last spring and now everyone asks for the recipe. They are a hit at both family breakfasts and casual gatherings.

Ingredients

• Refrigerated biscuit dough: Each round bakes up fluffy and golden choose a brand with a rich buttery taste
• Blueberry pie filling: Brings sweetness and tart berry flavor try to find a filling with whole berries for the best texture
• Cream cheese: Adds a soft tangy richness inside the bombs go for full-fat for extra creaminess
• Powdered sugar: Barely sweetens the cream cheese without grittiness sift for the smoothest result
• Vanilla extract: Heightens the bakery fresh flavor pick pure vanilla if possible
• Unsalted butter: Just enough to coat the bombs for a golden finish select a high-quality butter for best results
• Granulated sugar: Creates a crisp topping when mixed with cinnamon I prefer a finer grind so the coating sticks better
• Ground cinnamon: Gives an aromatic bakery touch use fresh cinnamon for the boldest taste

Instructions

Prepare the Oven and Pan:

Set your oven to three seventy five degrees Fahrenheit so it has enough time to preheat fully. Line a baking sheet with parchment or a silicone mat to prevent sticking and make cleanup easy.

Mix the Cream Cheese Filling:

In a medium bowl combine softened cream cheese with powdered sugar and vanilla extract. Beat with a fork or hand mixer until totally smooth and creamy. Scrape the sides well so no clumps remain.

Shape and Fill the Dough:

Pop open the can of biscuit dough and gently separate into eight pieces. Flatten each round evenly to about four inches wide this creates enough space for the filling to sit without leaking. Try not to make the edges too thin.

Add Fillings:

Spoon about one teaspoon of the prepared cream cheese mixture into the center of each dough circle. Add a generous spoonful of blueberry pie filling on top but do not overfill or it can burst open while baking.

Seal and Shape:

Carefully bring the edges of the biscuit dough up and over the fillings pinching the seams together firmly. Make sure each ball is sealed all the way to keep the filling inside. Place seam side down on your prepared baking sheet.

Bake to Golden Perfection:

Slide the tray into the oven and bake for about thirteen to sixteen minutes. Watch carefully after thirteen minutes the bombs are done when golden brown all over and the dough feels set.

Coat in Cinnamon Sugar:

While the bombs are still a little warm stir together your cinnamon and sugar in a shallow bowl. Brush each bomb with melted butter then roll in the cinnamon sugar mix so every side is coated for a crunchy sweet crust.

I love the buttery biscuit dough paired with tangy cream cheese. My mom always added a splash of vanilla to our homemade blueberry pies so I never skip it here for that extra nostalgic lift.

Storage Tips

Let any leftover pie bombs cool completely before storing. Place in an airtight container lined with a paper towel and store at room temperature for up to one day or refrigerate for up to three days. Rewarm in a low oven to refresh the texture.

Ingredient Substitutions

If you do not have blueberry pie filling you can use cherry apple or peach for a similar effect. For a vegan version look for dairy free cream cheese and biscuit dough. Swap brown sugar for the coating if you prefer a warmer deeper sweetness.

Serving Suggestions

Serve these warm for breakfast with hot coffee or tea. They also make a stellar dessert with a scoop of vanilla ice cream or a drizzle of whipped cream. Arrange on a platter and dust with extra powdered sugar for a festive look.

Cultural and Historical Notes

These pie bombs take the flavors of classic American blueberry pie and deliver them in individual soft bites thanks to the modern convenience of biscuit dough. Quick fruit filled treats like this popped up as home bakers started reaching for refrigerator staples to capture homemade flavor in less time.

Seasonal Adaptations

Try using lemon zest in the filling for a citrusy spring twist
Mix in a handful of fresh berries with the canned filling for texture
Swap the cinnamon for cardamom during the winter holidays

Success Stories

My niece once helped me make these for her school bake sale and we completely sold out. One neighbor said they tasted just like her grandmother’s Sunday breakfast treat. They are a favorite at any gathering where finger foods are best.

Freezer Meal Conversion

Assemble and fill the pie bombs as directed but do not bake. Arrange on a lined tray and freeze until firm then store in a zip top bag. Bake straight from the freezer adding a couple of extra minutes to the baking time and coat with butter and cinnamon sugar while hot.

Blueberry Pie Bombs are a joy to bake and even better to eat. Share them while warm and they’ll disappear fast.

Recipe FAQs

→ What type of biscuit dough works best?

Refrigerated, flaky-style biscuit dough offers the best texture and is easy to shape and seal around the filling.

→ Can I use homemade blueberry filling?

Yes, homemade blueberry filling can be substituted for canned; just ensure it's thick to prevent leaks.

→ How do I prevent the bombs from bursting in the oven?

Seal the dough edges tightly after filling and place seam-side down on the baking sheet to help prevent leaks.

→ Can these be made ahead?

They can be assembled ahead and refrigerated, then baked fresh. Coat with cinnamon sugar just before serving.

→ Is there a dairy-free alternative for the cream cheese?

You may substitute plant-based cream cheese for a dairy-free version, maintaining the creamy consistency.