Blueberry pie bombs are made from rounds of store-bought biscuit dough that get stuffed with blueberry pie filling, sprinkled with cinnamon sugar, and baked to golden brown perfection!
Why you’ll love this recipe:
Blueberry pie bombs are like mini blueberry pies without all the hassle! Using store-bought biscuits and pre-made pie filling really makes this recipe as stress free as possible. With only 5 ingredients, they’re a go-to for when you need a last-minute dessert or breakfast treat!
Ingredients you’ll need:
- Jumbo biscuits
- Blueberry pie filling
- Melted butter
- Granulated sugar
- Cinnamon
I’ve found that plain old buttermilk biscuits work best for this recipe. I recommend staying away from the flakey layer biscuits because you risk the filling oozing out while they bake. Keeping all the filling inside of the biscuits is key for getting the flavor explosion of sweet blueberries in every bite!
How to make the best blueberry pie bombs:
- Start by preheating your oven to 375 degrees F. Line a baking tray with parchment paper or a silicone baking mat and set aside.
- Working one by one, press and flatten the biscuits with your fingers, then add a tbsp of blueberry filling into the center of each one.
- Pinch the edges of the biscuit to seal, then place them seam side down on your prepared baking sheet. Brush the surface of each one with melted butter and sprinkle cinnamon sugar on top.
- Bake for 15-17 minutes or until puffed and golden brown. Let cool for 5 minutes, then enjoy warm!
Instead of baking, try air frying these blueberry bombs! Follow the recipe as directed, then air fry at 350 degrees F for 8-10 minutes for an even faster result. The crisp outer layer and warm, gooey center of these treats is sure to be delicious either way!
My top tips:
- You’ll want to be sure you’re using jumbo biscuits for this recipe. The smaller store-bought biscuits won’t allow you to stuff in as much filling.
- If using homemade blueberry filling, be sure it’s thickened enough to avoid any leaks. If the filling is too runny, it’ll be hard to seal the edges of the biscuits without it being messy.
- Feel free to try out other fruit fillings! Apple and cherry are a few of my favorites. To be honest, I don’t think you can go wrong with anything when it comes to baked biscuit bombs!
- I highly recommend serving these warm, but you might want to let them cool for 5 or so minutes out of the oven just so that you don’t have blueberry filling burning off your taste buds! You can also roll them in extra cinnamon sugar while they’re still warm for even more decadence.
If you’re looking for more blueberry desserts, try these out!
- Blueberry Crumb Cake
- Blueberry Cream Cheese Muffins
- Lemon Blueberry Cookies
- Blueberry Chocolate Chip Muffins
- Lemon Blueberry Cheesecake Dip
Blueberry Pie Bombs
Ingredients
- 1 (16 oz) can jumbo biscuits 8 count
- 3/4 cup blueberry pie filling homemade or store-bought
- 1/4 cup melted butter
- 2 tbsp granulated sugar
- 1/4 tsp cinnamon
Instructions
- Start by preheating your oven to 375 degrees F. Line a baking tray with parchment paper or a silicone baking mat and set aside.
- Working one by one, press and flatten the biscuits with your fingers, then add a tbsp of blueberry filling into the center of each one.
- Pinch the edges of the biscuit to seal, then place them seam side down on your prepared baking sheet. Brush the surface of each one with melted butter and sprinkle cinnamon sugar on top.
- Bake for 15-17 minutes or until puffed and golden brown. Let cool for 5 minutes, then enjoy warm!
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