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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!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

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.