Blueberry Pie Bombs

Blueberry Pie Bombs are a fun, bakery-style treat made with soft biscuit dough wrapped around sweet blueberry filling, then baked or air-fried until golden and coated in buttery cinnamon sugar. Each bite delivers a warm burst of jammy blueberries surrounded by fluffy dough and a lightly crisp exterior. They are quick to prepare using refrigerated biscuits, making them perfect for beginner bakers or anyone craving a homemade dessert without the time commitment of a traditional pie. These little handheld pastries are ideal for brunch spreads, party platters, or a cozy weekend snack. Serve them warm with powdered sugar dusted on top or drizzle with a simple glaze for extra sweetness. Because the recipe is so adaptable, you can experiment with fillings, toppings, and baking methods while still enjoying the same delicious result.

Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: about 30 minutes
Yield: 8 pie bombs

Ingredients

1 can (8-count or 16.3 oz) refrigerated biscuit dough

1 cup blueberry pie filling

1/2 cup melted butter

1/4 cup granulated sugar

1 teaspoon ground cinnamon (optional)

Powdered sugar (optional, for dusting or glaze)

Instructions

Preheat oven to 375°F (190°C) or preheat an air fryer to 350°F (175°C). Line a baking sheet with parchment paper.

Separate biscuit dough into individual pieces and flatten each into a 3–4 inch round.

Spoon about 1–2 tablespoons blueberry pie filling into the center of each dough round.

Carefully fold dough around the filling, pinching edges tightly to seal and form a ball.

Place each sealed ball seam-side down on the prepared baking sheet or air fryer basket.

Brush the tops generously with melted butter to help create a golden crust.

Mix granulated sugar and cinnamon in a small bowl, then sprinkle or roll each pie bomb in the mixture.

Bake for 12–15 minutes or until golden brown and puffed, checking for even browning.

Remove from oven and brush lightly with additional melted butter if desired.

Dust with powdered sugar or drizzle with a simple glaze before serving warm.

Tips

Do not overfill the dough to prevent leaks during baking.

Seal seams firmly to keep the filling inside.

Use parchment paper to prevent sticking and simplify cleanup.

Chill filled dough balls briefly if they feel too soft before baking.

Rotate the baking tray halfway through cooking for even browning.

If air frying, leave space between bombs for proper airflow.

Adjust sugar coating depending on how sweet your filling is.

Add a small cube of cream cheese inside for a creamy center.

Allow pie bombs to cool slightly before eating to avoid hot filling burns.

Serve immediately for best texture, as they are crispiest when fresh.

Variations

Replace blueberry filling with cherry or apple pie filling.

Add lemon zest to the sugar coating for a bright citrus flavor.

Use crescent dough instead of biscuits for a flakier pastry.

Mix cream cheese with blueberries for a cheesecake-style filling.

Add chopped nuts to the topping for extra crunch.

Dip baked bombs in vanilla glaze instead of cinnamon sugar.

Try savory versions with cheese and fruit preserves.

Sprinkle coarse sugar on top before baking for a crunchy finish.

Make mini versions using smaller biscuit pieces for party snacks.

Coat with chocolate drizzle after baking for a dessert-style treat.

Q&A

Can I use homemade dough?

Yes, soft yeast or biscuit dough works well.

Can I air fry instead of bake?

Yes, cook at 350°F for about 8–10 minutes.

How do I store leftovers?

Keep in an airtight container at room temperature for up to 2 days.

Can I freeze them?

Yes, freeze after baking and reheat in the oven.

Why did mine leak?

The seams may not have been sealed tightly or were overfilled.

Can I make them ahead?

Assemble in advance and bake just before serving.

What glaze works best?

Powdered sugar mixed with milk and vanilla makes a quick topping.

Can I reduce the sugar coating?

Absolutely, adjust to your taste preference.

Are they best warm or cold?

Warm for the softest texture and gooey filling.

Can I make them dairy-free?

Use dairy-free butter alternatives and check dough ingredients.

Nutrition

(Approximate per pie bomb)

Calories: 220–260
Protein: 3 g
Carbohydrates: 30–35 g
Fat: 10–12 g
Sugar: 12–16 g
Fiber: 1–2 g

Conclusion

Blueberry Pie Bombs are an easy, crowd-pleasing dessert that delivers all the flavor of blueberry pie in a quick and portable form. With just a handful of ingredients and minimal preparation, you can create a warm, sweet treat perfect for gatherings, family desserts, or casual weekend baking. The buttery cinnamon coating and soft dough pair beautifully with the fruity filling, while endless variations allow you to adapt the recipe to your personal taste. Whether baked in the oven or crisped in the air fryer, these bite-sized pastries are guaranteed to disappear quickly. Keep this recipe in your collection whenever you need a fast dessert that feels homemade, comforting, and full of flavor.