Blueberry Pie Bombs Recipe Easy Dessert Idea

by Emily
Blueberry Pie Bombs Recipe Easy Dessert Idea

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If you’re searching for the ultimate bite-sized dessert that’s bursting with flavor, these Blueberry Pie Bombs are exactly what you need. Imagine a flaky golden biscuit stuffed with creamy cheesecake filling and juicy blueberry pie filling, then rolled in cinnamon sugar for that perfect sweet crunch. It’s everything you love about pie and cheesecake, wrapped into one handheld treat.

These little dessert bombs are not just delicious, they’re also easy to make using store-bought biscuit dough, which means you can whip them up in no time. Perfect for parties, potlucks, or even as a weeknight treat, these warm, gooey bombs will quickly become a family favorite. If you’ve been looking for easy dessert recipes that impress without requiring hours in the kitchen, this one is going straight to the top of your list.

Why You’ll Love This Recipe

  • Quick & Simple: Uses canned biscuit dough for a no-fuss shortcut.

  • Crowd-Pleasing Dessert: Perfect finger food for parties, holidays, or family gatherings.

  • Kid-Friendly: Children love the gooey blueberry center and cinnamon-sugar coating.

  • Versatile: Can be made with different pie fillings or cream cheese flavors.

  • Perfect Make-Ahead Treat: Easy to reheat and enjoy later.

Ingredient Breakdown

Here’s a look at the key ingredients that make these Blueberry Pie Bombs irresistible:

  • Refrigerated Biscuit Dough: The base of the bombs, giving them a flaky, golden crust without the hassle of homemade pastry.

  • Blueberry Pie Filling: Juicy and sweet, it provides the fruity burst in every bite. You can use canned or homemade blueberry filling.

  • Cream Cheese: Softened cream cheese mixed with sugar and vanilla creates a creamy cheesecake-style surprise inside.

  • Powdered Sugar: Sweetens the cream cheese filling without making it grainy.

  • Vanilla Extract: Enhances the flavor of the cream cheese filling with a warm, sweet note.

  • Unsalted Butter: Melted butter coats each bomb before rolling in cinnamon sugar for flavor and richness.

  • Granulated Sugar + Cinnamon: The final touch, adding sweetness and spice to every bite.

Blueberry Pie Bombs Recipe Easy Dessert Idea

Pro Tips for the Best Blueberry Pie Bombs

  • Seal Tightly: Make sure the dough is pinched completely closed to prevent filling from leaking during baking.

  • Don’t Overfill: Stick to the recommended filling amounts, or the bombs may burst open in the oven.

  • Use a Muffin Pan: If you want perfectly shaped bombs, place them in a greased muffin tin instead of a baking sheet.

  • Cool Slightly Before Rolling: Let them sit 2–3 minutes after baking before brushing with butter, so they don’t fall apart.

  • Double the Batch: These go fast! Consider doubling the recipe if serving at a party.

Ingredient Swaps & Variations

  • Different Fruit Fillings: Try cherry, apple, or peach pie filling for a fun twist.

  • Add Chocolate Chips: Stir mini chocolate chips into the cream cheese filling for extra indulgence.

  • Savory Version: Skip the sugar and fruit, and fill with cream cheese, garlic, and herbs for a savory snack.

  • Gluten-Free Option: Use gluten-free biscuit dough if available.

  • Mini Bombs: Cut each biscuit in half and make smaller, bite-sized versions for parties.

Serving Suggestions

Blueberry Pie Bombs are delicious on their own, but you can elevate them with a few simple serving ideas:

  • Serve warm with a scoop of vanilla ice cream.

  • Drizzle with cream cheese glaze or powdered sugar icing.

  • Pair with coffee or tea for a sweet afternoon treat.

  • Arrange on a dessert platter for holidays or gatherings.

Make Ahead & Storage Tips

  • Make Ahead: Assemble the bombs ahead of time, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.

  • Storing Leftovers: Store cooled bombs in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

  • Reheating: Warm in the oven at 350°F for 5–7 minutes, or reheat in the air fryer for 2–3 minutes to restore crispness.

  • Freezing: Freeze unbaked bombs on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the cook time.

Cultural or Historical Notes

While not a traditional dish, Blueberry Pie Bombs are inspired by classic American comfort foods like blueberry pie and cheesecake. They combine the best of both worlds—flaky pastry and creamy filling—in a convenient, handheld format. This style of “bomb” dessert has become increasingly popular thanks to social media, where bite-sized, shareable treats get plenty of attention.

Frequently Asked Questions (FAQ)

Q: Can I use homemade pie filling instead of canned?
Yes! Homemade blueberry pie filling works beautifully and often tastes fresher than canned. Just make sure it’s thick enough to stay inside the dough.

Q: Can I make these in an air fryer?
Absolutely. Cook at 350°F for 8–10 minutes, flipping halfway through, until golden brown.

Q: How do I prevent them from leaking?
Don’t overfill, and be sure to pinch the dough seams tightly. You can also use a fork to crimp the edges for extra security.

Q: Can I add a glaze on top?
Yes! A simple powdered sugar glaze or cream cheese frosting drizzle adds extra sweetness and makes them look bakery-worthy.

Q: Are these best served warm or cold?
Warm is best, as the filling is gooey and the cinnamon sugar coating shines. However, they’re still tasty at room temperature.

Blueberry Pie Bombs Recipe Easy Dessert Idea
Emily

Blueberry Pie Bombs

Fluffy biscuit dough stuffed with creamy cheesecake filling and juicy blueberry pie filling, baked until golden, and rolled in buttery cinnamon sugar — a fun and irresistible handheld dessert!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250

Ingredients
  

  • 1 can (16.3 oz) refrigerated biscuit dough (8-count)
  • 1 cup blueberry pie filling (canned or homemade)
  • 4 oz cream cheese, softened
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • Baking sheet
  • parchment paper or silicone mat
  • Mixing bowl
  • spoon
  • brush for butter

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. Open the biscuit dough can and separate into 8 pieces. Flatten each biscuit into a 4-inch round.
  4. Add 1 teaspoon cream cheese mixture and 1 tablespoon blueberry filling in the center of each biscuit. Pinch edges to seal and place seam-side down on baking sheet.
  5. Bake for 13–16 minutes until golden brown and cooked through.
  6. Mix sugar and cinnamon in a bowl. Brush warm bombs with melted butter, then roll in cinnamon sugar to coat.
  7. Serve warm, optionally with ice cream or glaze.

Notes

Serve warm with vanilla ice cream or drizzle with glaze for extra indulgence. You can swap blueberry filling with cherry, apple, or strawberry pie filling for variety. Best enjoyed fresh on the same day.

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