Blueberry Pie Bombs – The Irresistible Bite-Sized Treat You’ll Make Again and Again
If you love the taste of homemade blueberry pie but don’t have time to bake one from scratch, these Blueberry Pie Bombs are about to become your new favorite treat. Soft, golden, and filled with creamy cheesecake filling and juicy blueberry pie goodness, these bite-sized pastries deliver everything you love about pie — in an easy, handheld form.
Perfect for breakfast, dessert, or a quick snack, these pastries are crispy on the outside, fluffy inside, and bursting with warm, fruity flavor in every bite. Best of all? They come together in minutes using refrigerated biscuit dough and a few simple ingredients you probably already have on hand.
Why You’ll Love These Blueberry Pie Bombs
These delicious little treats combine all the best flavors and textures of your favorite bakery pastry without any of the effort.
- Quick and easy: No rolling pins or pie crusts needed.
- Rich and creamy: A luscious cheesecake filling complements the sweet blueberry center.
- Golden and crisp: Baked or air-fried to flaky perfection.
- Versatile: Enjoy them warm for breakfast or chilled for dessert.
- Crowd-pleasing: Perfect for brunches, parties, or afternoon coffee.
Whether you’re hosting friends or just want a quick homemade indulgence, these Blueberry Pie Bombs are guaranteed to impress.
Ingredients You’ll Need
Simple ingredients, extraordinary results. Here’s what you’ll need to make a batch of these melt-in-your-mouth pastries:
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 1 cup blueberry pie filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional toppings:
- Melted butter for brushing before baking
- Granulated sugar or cinnamon sugar for sprinkling
- Powdered sugar glaze for a bakery-style finish
Step-by-Step Instructions
1. Prepare the Cream Cheese Filling
In a small mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract.
Whip with a fork or hand mixer until smooth and creamy. Set aside.
2. Flatten the Biscuit Dough
Open the can of refrigerated biscuit dough and separate the pieces.
On a clean surface, use your hands or a rolling pin to flatten each biscuit into a 4-inch circle.
3. Add the Fillings
Place about 1 tablespoon of the cream cheese mixture in the center of each dough circle.
Top with 1 tablespoon of blueberry pie filling. Be careful not to overfill — you want to be able to seal the dough without leaking.
4. Seal and Shape
Bring the edges of the dough together over the filling, pinching tightly to seal.
Roll gently between your palms to form a smooth ball. Make sure there are no gaps where the filling could escape during baking.
5. Bake or Air Fry
Place the filled dough balls seam-side down on a parchment-lined baking sheet.
- Oven Method: Bake at 375°F (190°C) for 12–15 minutes, or until golden brown.
- Air Fryer Method: Air fry at 350°F (175°C) for 8–10 minutes, checking halfway through for even color.
When finished, the pastries should be puffed, golden, and slightly crisp on top.
6. Add Finishing Touches
Once baked, brush the tops lightly with melted butter and sprinkle with sugar or cinnamon sugar for extra sweetness and sparkle.
For a fancier finish, whisk together a quick powdered sugar glaze (mix ½ cup powdered sugar with 1–2 teaspoons milk) and drizzle over the tops once the bombs have cooled slightly.
Serving Suggestions
Blueberry Pie Bombs are wonderfully versatile. Serve them:
- Warm with coffee or tea for a cozy breakfast.
- With a scoop of vanilla ice cream for a decadent dessert.
- Dust them with powdered sugar for a bakery-perfect presentation.
- Chilled from the fridge for a creamy, cheesecake-like treat.
They’re also great for brunch buffets, lunchboxes, or on-the-go snacks — easy to make and even easier to love.
Tips for Perfect Blueberry Pie Bombs
- Seal tightly: Make sure the edges are fully pinched to prevent filling leaks.
- Use room-temperature cream cheese: This ensures a smooth, spreadable texture.
- Don’t overfill: A little goes a long way — too much filling can cause bursting.
- Experiment with flavors: Try cherry, apple, or strawberry pie filling for fun variations.
- Add crunch: Sprinkle crushed graham crackers on top for a cheesecake-like finish.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm in the microwave for about 15 seconds or in the oven at 325°F for 5 minutes to restore crispness.
- Freeze: Cool completely, then freeze for up to 2 months. Reheat directly from frozen for a quick treat anytime.
Creative Variations
These Blueberry Pie Bombs are endlessly customizable. Try one of these twists:
- Lemon Blueberry Bombs: Add a touch of lemon zest to the cream cheese mixture.
- Cinnamon Sugar Delight: Roll the unbaked bombs in cinnamon sugar before baking.
- Mini Cheesecake Bombs: Use crescent roll dough for a softer, flakier texture.
- Mixed Berry Burst: Combine blueberries with raspberries or blackberries for a tart twist.
- Savory Version: Skip the sugar and fill with cream cheese and jamón serrano for a brunch-ready bite.
Why These Blueberry Pie Bombs Always Impress
There’s something deeply satisfying about biting into one of these pastries — the crispy golden crust, the smooth cheesecake center, and the burst of fruity sweetness all come together in perfect harmony.
They look and taste bakery-quality, yet they’re made in under 30 minutes with minimal effort. Whether you bake them for guests or just for yourself, these little bombs of joy will brighten any day.
Final Thoughts
Blueberry Pie Bombs are the definition of simple luxury — easy to make, beautiful to serve, and impossible to resist. Every bite delivers creamy, fruity sweetness wrapped in buttery, golden perfection.
So grab a can of biscuit dough, a spoonful of blueberry pie filling, and your favorite mug of coffee — because once you try these, you’ll be making them on repeat.