Blueberry Pie Bombs – Golden, Gooey, and Bursting with Sweet Berry Bliss

If you love the flavor of homemade blueberry pie but crave something quicker, these Blueberry Pie Bombs are your dream dessert. Imagine warm, flaky pastry bites oozing with juicy blueberry filling and drizzled with sweet glaze—simple to make yet so indulgent you’ll want to eat them straight from the oven. Each “bomb” is packed with sweet-tart blueberry flavor wrapped in buttery dough that puffs up beautifully when baked or air-fried.

When I first made these, I used store-bought biscuit dough, and it worked like a charm. The result was soft on the inside, golden and crisp on the outside, with that perfect burst of blueberry filling in every bite. Whether you serve them for brunch, dessert, or as a party treat, these pie bombs will steal the show.

Why You’ll Love This Recipe

These Blueberry Pie Bombs combine the taste of homemade pie with the convenience of a handheld pastry. They require only a few ingredients, no fancy tools, and come together in under 30 minutes. They’re portable, family-friendly, and absolutely irresistible with their gooey blueberry centers and buttery crusts. Perfect for holidays, picnics, or last-minute sweet cravings.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Refrigerated biscuit dough – A convenient and tender base that bakes up golden and flaky. Crescent roll dough or puff pastry also work well.

Blueberry pie filling – The star of the show. Sweet, tangy, and juicy, it adds that classic pie flavor without the fuss.

Cream cheese – Adds richness and a creamy texture that complements the blueberries beautifully.

Granulated sugar – Sweetens the cream cheese filling for that luscious balance of tart and sweet.

Vanilla extract – Enhances the overall flavor and ties the cream cheese and blueberry layers together.

Butter (melted) – Brushed over the dough to help it turn golden brown and add that bakery-style shine.

Cinnamon sugar – Sprinkled over the tops for a hint of warmth and a little crunch.

Powdered sugar – Used for the glaze that finishes these pie bombs with a touch of sweetness.

Milk (for glaze) – Helps achieve a smooth, drizzle-worthy consistency.

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Flatten each biscuit round slightly on a clean surface. Spoon a small dollop of cream cheese mixture into the center, followed by a teaspoon of blueberry pie filling. Be careful not to overfill.

Pinch the edges together tightly to seal and form a ball. Place each ball seam-side down on the baking sheet.

Brush each pie bomb with melted butter and sprinkle with cinnamon sugar.

Bake for 15–18 minutes, or until golden brown and puffed. Let them cool slightly before glazing.

To make the glaze, whisk powdered sugar with a few teaspoons of milk until smooth. Drizzle over the warm pie bombs and let set for a few minutes before serving.

I like to serve mine slightly warm with a scoop of vanilla ice cream—it tastes just like blueberry pie à la mode in bite-sized form.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 8–10 pie bombs.
Preparation time: 10 minutes
Cooking time: 18 minutes
Total time: 28 minutes

Storage/reheating

Store leftover pie bombs in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm them in an oven or air fryer at 350°F (175°C) for 3–4 minutes until the filling is gooey again. Avoid microwaving, as it can make the dough soggy. The glaze can be refreshed with a light drizzle of milk if it hardens.

Variations and Customizations

Lemon Blueberry Bombs – Add a touch of lemon zest to the filling or glaze for a bright, citrusy twist.

Air Fryer Version – Air fry at 350°F (175°C) for 8–10 minutes, flipping halfway through for an evenly golden crust.

Strawberry Dream – Replace blueberry filling with strawberry or mixed berry pie filling for a colorful variation.

Cheesecake Bombs – Add extra cream cheese filling and skip the fruit for rich cheesecake-style bites.

Glazed Doughnut Style – Dip the baked bombs fully in the powdered sugar glaze for a doughnut-like finish.

Nutty Crunch – Sprinkle chopped pecans or almonds on top before baking for added texture.

Cinnamon Roll Twist – Mix a bit of cinnamon into the cream cheese filling and top with cream cheese glaze instead.

Chocolate Drizzle – Finish with a drizzle of melted white or dark chocolate for an extra indulgent touch.

Mini Pie Pockets – Instead of sealing them into balls, fold the dough over like turnovers for a different shape.

Homemade Dough Option – Make your own simple yeast dough if you prefer from-scratch baking.

FAQs

Can I use frozen blueberries instead of pie filling?

Yes, cook them down with sugar and cornstarch to create a quick homemade filling.

Can I make these ahead of time?

Yes, assemble and refrigerate for up to 12 hours before baking.

What’s the best dough to use?

Refrigerated biscuits are easiest, but puff pastry gives a flakier texture.

Can I bake them in a muffin tin?

Absolutely—it helps them hold shape and keeps the filling contained.

How do I keep the filling from leaking out?

Make sure to pinch the seams tightly and place seam-side down when baking.

Can I freeze pie bombs?

Yes, freeze unglazed pie bombs after baking; thaw and reheat before glazing.

Can I skip the glaze?

Of course—they’re delicious plain or dusted with powdered sugar.

Can I use low-fat cream cheese?

Yes, but full-fat cream cheese gives a creamier texture.

What other fruits work well?

Cherry, apple, and peach fillings are all fantastic alternatives.

How do I make them extra golden?

Brush with a bit more butter halfway through baking.

Conclusion

These Blueberry Pie Bombs are everything you love about pie in a fun, handheld form—sweet, buttery, and bursting with blueberry goodness. With their flaky crusts, gooey centers, and easy preparation, they’re the perfect dessert for any occasion. Whether baked or air-fried, glazed or dusted, one thing’s certain: once you try them, this is one recipe you’ll never want to lose.

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