There’s something special about recipes passed down from grandma’s kitchen, and these Blueberry Pie Bombs are one of those unforgettable treats. They’re warm, golden pockets of flaky dough filled with sweet, gooey blueberry pie filling and finished with a buttery cinnamon-sugar coating. Think of all the goodness of a classic blueberry pie, but in a fun, handheld bite-sized version. These little bombs are incredibly easy to make and perfect for when you want a dessert that feels homemade without all the fuss of rolling out pie dough or baking an entire pie. They’re ideal for brunches, potlucks, tea parties, or a cozy weekend sweet treat with your morning coffee.
These pie bombs are made using store-bought biscuit dough, making the process super simple and approachable, even for beginner bakers. Each bite is filled with the nostalgic flavor of warm blueberries and buttery pastry, and the sugar-cinnamon coating gives them that extra special finish. They’re baked, not fried, but still come out golden and tender on the outside with that juicy filling inside. This is one of those easy desserts that feels like a hug from grandma—comforting, sweet, and made with love.
Blueberry Pie Bombs can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. You can reheat them in the microwave for 10–15 seconds or pop them in a toaster oven to bring back that fresh-baked texture. They can also be frozen after baking. Let them cool completely, then freeze in a single layer before transferring to a bag or container. Reheat directly from frozen in the oven for best results.
This recipe yields about 8 pie bombs, depending on the size of your biscuit dough. It’s quick, uses minimal ingredients, and makes an impressive little treat without much effort. You can whip them up in under 30 minutes, start to finish.
You’ll love this recipe because it’s fast, cozy, and full of flavor. It’s the perfect way to enjoy the taste of blueberry pie with none of the hassle. They’re kid-friendly, great for entertaining, and incredibly satisfying.
To make these, you’ll need a baking sheet, parchment paper, small bowl for butter, and a spoon for filling and sealing the dough. A silicone brush is helpful for buttering, and a small knife or kitchen scissors can be used to trim excess dough if needed.
Make sure the biscuit dough is sealed well around the filling to prevent leaks. Don’t overfill the center—just a spoonful is enough. Let them cool slightly before coating in butter and cinnamon sugar so they don’t fall apart.
Ingredients
1 can refrigerated biscuit dough (8-count)
1/2 cup blueberry pie filling
2 tablespoons melted butter
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. Flatten each biscuit slightly with your hands. Place a spoonful of blueberry pie filling in the center of each round. Fold up the edges and pinch to seal completely, forming a ball. Place seam-side down on the baking sheet.
Bake for 12–15 minutes or until golden brown. Remove from oven and let cool slightly.
In a small bowl, mix cinnamon and sugar. Brush each pie bomb with melted butter, then roll or sprinkle with the cinnamon sugar mixture. Serve warm or at room temperature.
For variations, try using apple or cherry pie filling instead. You can also drizzle with a simple powdered sugar glaze or serve with whipped cream for an extra treat.