Blueberry Pie Bombs: Bursting with Sweet, Fruity Delight 🫐💥
Get ready to fall in love with these Blueberry Pie Bombs—irresistible, golden morsels of flaky biscuit dough stuffed with a luscious blend of blueberry jam and fresh blueberries! These bite-sized treats deliver all the charm of a classic blueberry pie in a convenient, handheld package, perfect for breakfast on the go, a delightful dessert, or a sweet snack to brighten your day. With their crispy exterior, juicy filling, and optional dusting of powdered sugar, these pie bombs are as fun to make as they are to eat. Whip up a batch for family gatherings, potlucks, or a cozy night in, and watch them disappear in seconds!
Why You’ll Love This Recipe
These Blueberry Pie Bombs are a must-try because they’re:
- Quick and Easy: Ready in under 30 minutes using simple, store-bought ingredients.
- Versatile Treat: Ideal for breakfast, dessert, brunch, or a sweet afternoon pick-me-up.
- Kid-Friendly Fun: Perfect for little hands to help shape and fill, making it a great family baking project.
- Customizable: Swap fillings or add toppings to suit your taste or dietary needs.
From the warm, buttery crust to the juicy blueberry center, every bite is a burst of sweet, tangy perfection!
Ingredients
For the Pie Bombs:
- 1 can (8-count) refrigerated biscuit dough (such as Pillsbury Grands or similar, 16.3 oz)
- ⅓ cup high-quality blueberry jam or preserves (homemade or store-bought)
- ½ cup fresh blueberries (rinsed and patted dry)
- 5 tablespoons unsalted butter, melted (or plant-based butter for a dairy-free option)
- Optional: 1 teaspoon lemon zest (for a bright, citrusy boost in the filling)
For Finishing:
- ¼ cup powdered sugar (optional, for dusting)
- Optional: 1 tablespoon granulated sugar mixed with ½ teaspoon cinnamon (for sprinkling before baking)
Yield: 8 pie bombs (serves 4–8, depending on portion size)
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: 25 minutes
Calories: Approximately 200–250 kcal per pie bomb
Instructions
Step 1: Preheat and Prep
- Preheat the Oven: Set your oven to 375°F (190°C) and position a rack in the middle. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Prepare Ingredients: Melt the butter in a small microwave-safe bowl (about 20–30 seconds) and set aside to cool slightly. Rinse the fresh blueberries, pat them dry with a paper towel, and ensure the biscuit dough is chilled for easier handling.
Pro Tip: Keep the biscuit dough in the fridge until ready to use to maintain its structure and make it easier to flatten.
Step 2: Shape and Fill the Pie Bombs
- Flatten the Biscuits: Open the can of biscuit dough and separate the 8 biscuits. On a clean, lightly floured surface, use your hands or a rolling pin to flatten each biscuit into a 4–5-inch circle, about ¼-inch thick. Work gently to avoid tearing the dough.
- Add the Filling: In the center of each flattened biscuit, place 1–1½ teaspoons of blueberry jam and 3–4 fresh blueberries. If using lemon zest, sprinkle a tiny pinch over the filling for a zesty twist. Be careful not to overfill, as this can make sealing difficult.
- Seal the Bombs: Fold the dough over the filling to form a half-moon shape, then pinch the edges tightly to seal. For extra security, press the edges with the tines of a fork to create a decorative crimp. Ensure there are no gaps to prevent the filling from leaking during baking.
Pro Tip: If the dough becomes too soft or sticky, pop it in the fridge for 5 minutes to firm up before filling.
Step 3: Coat and Arrange
- Butter Dip: Gently dip each sealed pie bomb into the melted butter, coating all sides evenly. This adds flavor and helps achieve a golden, crispy exterior. Alternatively, brush the butter on with a pastry brush for a lighter coating.
- Place on Baking Sheet: Arrange the butter-coated pie bombs on the prepared baking sheet, spacing them about 2 inches apart to allow for even baking. If desired, sprinkle the tops with a pinch of cinnamon-sugar mixture for a sweet, crunchy finish.
- Check the Seals: Double-check that all edges are tightly sealed to avoid any filling escaping during baking.
Pro Tip: For an extra glossy look, brush the tops with a little extra butter before baking.
Step 4: Bake to Perfection
- Bake the Pie Bombs: Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the pie bombs are puffed up and golden brown. Rotate the tray halfway through for even browning, if needed.
- Check Doneness: The pie bombs are done when they’re crisp on the outside and the dough is fully cooked. If they brown too quickly, cover loosely with foil for the last few minutes.
- Cool Slightly: Remove from the oven and let the pie bombs cool on the baking sheet for 3–5 minutes. This helps the filling set and prevents burns from the hot jam.
Pro Tip: For a softer texture, brush with a little more melted butter right after baking.
Step 5: Serve and Enjoy
- Finish with Flair: Transfer the pie bombs to a serving platter. For a classic touch, dust lightly with powdered sugar using a fine-mesh sieve. This adds a snowy, elegant finish that’s perfect for photos!
- Serving Ideas: Serve warm as a sweet breakfast treat, a fun dessert, or a snack alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair with a hot cup of coffee, chai tea, or a glass of cold milk for a delightful experience.
- Make It Special: For a brunch spread, arrange the pie bombs on a tiered stand with other pastries, or serve in paper liners for a grab-and-go vibe at parties.
Serving Suggestion: Drizzle with a simple glaze (mix ½ cup powdered sugar with 1–2 teaspoons milk) for an extra layer of sweetness and a bakery-style look.
Tips for Success
- Jam Quality: Use a thick, high-quality blueberry jam or preserves to prevent a runny filling. If the jam is too thin, mix in ½ teaspoon of cornstarch before filling.
- Blueberry Tips: Fresh blueberries are ideal for their juicy burst, but frozen (thawed and drained) can work in a pinch. Avoid overstuffing with berries to prevent leaks.
- Dough Alternatives: Swap biscuit dough for crescent roll dough or puff pastry for a flakier texture. For a homemade touch, use your favorite pie dough recipe.
- Make-Ahead Option: Assemble the pie bombs (without butter coating) and refrigerate for up to 4 hours before baking. Dip in butter and bake when ready to serve.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5–7 minutes to restore crispiness. Microwaving may soften the dough.
Why This Recipe Shines
These Blueberry Pie Bombs are the ultimate fusion of convenience and indulgence. The store-bought biscuit dough makes prep a breeze, while the combination of sweet jam and fresh blueberries delivers a homemade pie flavor in every bite. Their compact size and versatile appeal make them perfect for any occasion, from casual breakfasts to festive dessert tables. Plus, the recipe is forgiving and fun, inviting creativity with fillings and toppings to suit any palate.
Nutritional Information (Approximate, Per Pie Bomb)
- Calories: 200–250 kcal
- Protein: 3g
- Fat: 10g
- Carbohydrates: 28g
Note: Nutritional values are estimates and vary based on ingredient brands and portion size.
Variations to Try
- Mixed Berry Bombs: Combine blueberry jam with raspberries, blackberries, or strawberries for a mixed berry medley.
- Lemon-Blueberry Twist: Add 1 teaspoon of lemon curd to the filling or a drizzle of lemon glaze for a tangy contrast.
- Savory-Sweet Option: Mix a little cream cheese with the jam for a cheesecake-inspired filling.
- Gluten-Free Version: Use gluten-free biscuit dough or pie crust and ensure the jam is gluten-free.
- Air Fryer Method: Cook at 350°F (175°C) for 8–10 minutes, flipping halfway, for a crispier, faster alternative.
Explore More Sweet Treats
If these pie bombs stole your heart, check out these other dessert-inspired recipes on our site:
- Mini Cherry Pie Pockets
- Apple Cinnamon Pastry Bites
- Chocolate-Hazelnut Stuffed Crescent Rolls
