Name: Blueberry Pie Bombs
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Ingredients: 1 can Refrigerated biscuit dough (16.3 oz) (Separated into rounds); 1 cup Blueberry pie filling (Ready to use); 4 oz Cream cheese (Softened to room temperature); 2 tbsp Powdered sugar (For sweetening the cream cheese); 1 tsp Vanilla extract (For the cream cheese mixture); 1/4 cup Unsalted butter (Melted, for brushing the bombs); 1/3 cup Granulated sugar (For the cinnamon-sugar coating); 1 tsp Ground cinnamon (Mixed with granulated sugar)

Jump to Recipe

Creamy, juicy, and warmly spiced — Blueberry Pie Bombs are the kind of bite-sized treat that makes every kitchen smell like comfort. Imagine pockets of flaky biscuit dough hugging a sweet blueberry core and a hint of cream cheese, finished with a buttery cinnamon-sugar coat. Fun fact: these are essentially a playful mash-up of classic hand pies and doughnut holes, which makes them perfect for parties, after-school snacks, or a quick dessert to impress. If you love easy, shareable desserts, you’ll want to add this to your rotation.

This recipe is special because it’s simple, fast, and family-friendly. In about 30 minutes you can turn pantry staples into something that looks and tastes homemade-bakery delicious. If you enjoy other pie favorites, check out our collection of pie recipes for more inspiration. Give these a try — they’re quick, forgiving, and absolutely crowd-pleasing.

What is Blueberry Pie Bombs?

What’s in a name? Blueberry Pie Bombs are little baked pastries that “explode” with a juicy blueberry filling when bitten — in the best possible way. Why call them bombs? Maybe because of the flavor detonation, or because they’re small packages of pie joy. Who doesn’t like a playful name that makes you smile before you take a bite? And yes, if you’ve ever heard that “the way to a man’s heart is through his stomach,” these are a strategic culinary touchpoint for anyone you want to impress. Curious? Go ahead, bake a batch and see why they earned the name.

Why You’ll Love This

You’ll fall for these Blueberry Pie Bombs for three simple reasons. First, the highlight: the contrast between a tender biscuit shell and the warm, jammy blueberry center is irresistible — every bite gives you sweet fruit, tangy cream cheese, and buttery crunch. Second, cost savings: using pantry staples and a can of refrigerated biscuit dough keeps this far cheaper than buying specialty pastries. Third, the finishing touch: rolling the bombs in melted butter and cinnamon-sugar lifts the flavor into something comforting and nostalgic, like a cinnamon-coated donut meets a mini pie.

If you enjoy other fruity bakes, you might also like our other pie-style treats in the recipe library; the textures and flavors pair well across recipes. Ready to make some? Grab your ingredients and let’s get started.

How to Make:

Quick Overview

These Blueberry Pie Bombs are easy to assemble and bake quickly. The process involves flattening biscuit rounds, spooning in a small amount of cream cheese mixture and blueberry pie filling, sealing each into a ball, baking until golden, then brushing with butter and coating in cinnamon-sugar. Prep is straightforward, and the result combines pillowy dough, a creamy center, and a crispy-sweet exterior. Total time: about 30 minutes (10 minutes prep, 13–16 minutes baking).

Ingredients

1 can (16.3 oz) refrigerated biscuit dough (8-count) — separated into rounds
1 cup blueberry pie filling — ready to use
4 oz cream cheese, softened to room temperature
2 tbsp powdered sugar — for sweetening the cream cheese
1 tsp vanilla extract — for the cream cheese mixture
1/4 cup unsalted butter, melted — for brushing the bombs
1/3 cup granulated sugar — for the cinnamon-sugar coating
1 tsp ground cinnamon — mixed with granulated sugar

Directions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat so the bombs won’t stick and cleanup is easy.
In a medium bowl, use a fork or small whisk to blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scrape down the sides so the mixture is uniform.
Separate the biscuit dough into 8 rounds. Work on one round at a time so the dough doesn’t dry out.
Flatten each biscuit round with your fingers or the bottom of a small cup to about a 4-inch circle. Aim for even thickness to ensure uniform baking.
Place about 1 teaspoon of the cream cheese mixture in the center of each dough circle, then add a spoonful (about 1 teaspoon) of blueberry pie filling on top of the cream cheese.
Bring the edges of the dough up over the filling and pinch them together tightly to seal. Make sure there are no gaps so the filling doesn’t leak during baking. Form into a neat ball and place seam-side down on the prepared baking sheet.
Bake the bombs in the preheated oven for 13–16 minutes, or until they are golden brown and cooked through. Ovens vary, so check at 13 minutes and adjust as needed.
While the bombs bake, mix the granulated sugar and ground cinnamon in a small shallow bowl so it’s ready to coat the warm pastries.
Once the bombs are slightly cooled (about 3–5 minutes), brush each one with melted butter, then roll in the cinnamon-sugar mixture until well coated. Place on a cooling rack for a minute, then serve warm.
Optional: serve with a scoop of vanilla ice cream or a light drizzle of glaze for an extra-special touch.

Blueberry Pie Bombs

What to Serve With

Blueberry Pie Bombs pair beautifully with complementary items that balance sweetness and refresh the palate. Serve with:

A scoop of vanilla or lemon ice cream for contrast in temperature and texture
Fresh whipped cream or vanilla yogurt for creaminess
A simple green salad with citrus vinaigrette to cut the richness for a brunch spread
Hot coffee, chai latte, or iced tea for a comforting beverage pairing
Mix and match to create a dessert plate or brunch board that feels thoughtful and complete.

Top Tips for Perfecting

Ingredient substitutions: Use canned cherry or apple pie filling if you want variety. For a lighter option, swap full-fat cream cheese for Neufchâtel.
Timing adjustments: If your kitchen is warm, refrigerate the assembled bombs for 5–10 minutes before baking to help them hold their shape.
Flavor enhancements: Stir a pinch of lemon zest into the cream cheese mixture to brighten the filling, or add a drop of almond extract for depth.
Common mistakes to avoid: Don’t overfill the dough circles—too much filling will cause leaking. Seal seams tightly and place them seam-side down to prevent opening during baking.
For even browning: Rotate the baking sheet halfway through the bake time.

Storing and Reheating Tips

Refrigeration: Store leftover blueberry pie bombs in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed within 24–48 hours for optimal texture.

Freezing: Freeze baked bombs (uncoated) on a tray until firm, then transfer to a freezer bag for up to 2 months. Recoat with melted butter and cinnamon-sugar after reheating for best flavor.

Reheating: Reheat in a 325°F (160°C) oven for 8–10 minutes until warmed through, or microwave for 20–30 seconds for a quick fix (microwaving may soften the exterior). After reheating, brush with melted butter and roll in cinnamon-sugar to refresh the coating.

FAQs

Can I make these dairy-free?
Yes. Use a dairy-free cream cheese alternative and a vegan butter substitute for brushing. Check your biscuit dough package for dairy-free options or use a homemade vegan biscuit dough.

What if my biscuit dough is sticky and hard to shape?
Lightly flour your work surface and hands. If dough becomes too soft, chill it in the refrigerator for 5–10 minutes before forming.

Can I use fresh blueberries instead of pie filling?
You can, but fresh berries may release more juice and cause leaking. If using fresh blueberries, cook them briefly with a little sugar and cornstarch to thicken before filling.

How do I prevent the bombs from bursting open while baking?
Pinch the seams tightly and tuck the pinch underneath the ball so it sits seam-side down on the baking sheet. Don’t overfill the dough.

Can I make these ahead of time?
Assemble them and refrigerate for up to 24 hours before baking, or freeze assembled bombs for longer storage. Bake from chilled (add a couple minutes to the bake time) or from frozen (add 3–5 minutes).

Conclusion

These Blueberry Pie Bombs are a fast, delightful way to enjoy the flavors of pie without the fuss of traditional crusts. They’re easy to make, budget-friendly, and perfect for sharing with family and friends. If you want extra inspiration or alternate methods, check out this version at Blueberry Pie Bombs – Dang That’s Sweet or see another take at Blueberry Pie Bombs – i am baker. Give them a try, share a batch, and enjoy the smiles that follow.