Blueberry Pie Bombs
Creamy, juicy, and warmly spiced, Blueberry Pie Bombs are bite-sized treats filled with blueberry and cream cheese, coated in cinnamon-sugar.
Servings: 8 servings
Equipment
- Baking Sheet
- Mixing Bowl
- Fork
- Whisk
- Parchment Paper
Ingredients
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
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Separate the biscuit dough into 8 rounds. Flatten each round to about a 4-inch circle.
- Place about 1 teaspoon of the cream cheese mixture in the center of each dough circle, then add a spoonful of blueberry pie filling on top.
- Bring the edges of the dough up over the filling and pinch them together tightly to seal. Form into a ball and place seam-side down on the baking sheet.
- Bake the bombs for 13–16 minutes, or until golden brown.
- Mix the granulated sugar and ground cinnamon in a small bowl for coating.
- Once slightly cooled, brush each bomb with melted butter, then roll in the cinnamon-sugar mixture until well coated.
- Serve warm, optionally with a scoop of vanilla ice cream or a light drizzle of glaze.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed within 24–48 hours.