The image shows a simple version made with refrigerated biscuit dough, blueberries, and sugar. Since the image cuts off before the method and remaining ingredients, the recipe below is a complete, practical version based on those quantities, with a homemade blueberry filling. Similar blueberry pie-bomb recipes use flattened biscuit dough, a small amount of blueberry filling, tight sealing, and baking at about 375°F/190°C for 12–15 minutes.
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Yield
8 blueberry pie bombs
Prep time: 20 minutes
Cook time: 13–16 minutes
Total: about 35 minutes
Oven: 375°F / 190°C
Difficulty: Easy
Ingredients
For the blueberry filling
1 cup (150 g) fresh blueberries
Frozen blueberries can also be used; thaw and drain them first.
¼ cup (50 g) granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
½ teaspoon vanilla extract
Pinch of salt
½ teaspoon lemon zest — optional
¼ teaspoon ground cinnamon — optional
For the pie bombs
1 can (16.3 oz / 460 g) refrigerated biscuit dough, approximately 8 biscuits
2 tablespoons (28 g) melted butter, optional but recommended for browning
Optional finishing
Powdered/icing sugar for dusting
Vanilla glaze
Vanilla ice cream for serving
Step-by-Step Instructions
1. Prepare the blueberry filling
Put the blueberries, granulated sugar, cornstarch, lemon juice, salt, and optional lemon zest into a small saucepan.
Cook over medium heat, stirring gently.
After about 3–5 minutes, the berries will begin to release their juices.
Use the back of a spoon to gently crush some of the blueberries while leaving some whole.
Continue cooking until the mixture becomes thick and jammy, about 5–7 minutes.
Remove from the heat and stir in the vanilla.
Important: Let the filling cool before putting it into the dough. Hot filling makes the biscuit dough difficult to seal and can cause the bombs to burst.
2. Heat the oven
Preheat your oven to:
375°F (190°C)
Line a baking sheet with parchment paper or a silicone baking mat.
3. Prepare the biscuit dough
Open the refrigerated biscuit can and separate the biscuits.
Take one biscuit at a time and flatten it gently with your fingers or a rolling pin.
Aim for approximately a 4-inch (10 cm) circle.
Don’t make it paper-thin—the dough needs enough thickness to hold the filling without tearing. Flattening biscuits to roughly 4 inches is also commonly recommended for this style of recipe.
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4. Add the blueberry filling
Place approximately 1 tablespoon of cooled blueberry filling in the center of each dough circle.
Don’t overfill.
Leave roughly 1 inch / 2.5 cm of dough around the filling so you have enough dough to seal the bomb.
5. Seal the pie bomb
Carefully bring the edges of the dough up around the blueberry filling.
Pinch the edges together firmly.
Then gently roll the filled dough between your palms to make a smooth ball.
Place it seam-side down on the prepared baking sheet.
Repeat with the remaining biscuits.
Important sealing tip
Run your fingers around the seam once more and make sure there are no gaps.
Most filling leaks happen because the dough wasn’t sealed completely or because too much filling was used.
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6. Brush with butter
Melt about 2 tablespoons of butter.
Lightly brush the outside of each pie bomb with melted butter.
This helps the biscuit dough become beautifully golden and adds a buttery flavor.
You can also sprinkle a little granulated sugar over the tops.
7. Bake
Place the tray on the middle rack of the preheated oven.
Bake for approximately:
13–16 minutes
They’re ready when the biscuit dough is:
Puffy
Golden brown
Firm to the touch
Fully cooked around the seams
Similar versions bake at 375°F/190°C for approximately 12–15 minutes.
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8. Cool before eating
Remove from the oven and allow the pie bombs to cool for 5–10 minutes.
The blueberry filling becomes extremely hot. Don’t bite directly into one immediately after baking.
Dust with powdered sugar if desired.
Optional Lemon Glaze
For a bakery-style finish, mix:
½ cup (60 g) powdered sugar
1–2 teaspoons lemon juice
1–2 teaspoons milk
¼ teaspoon vanilla
Add the liquid gradually until you have a thick but pourable glaze.
Drizzle over the slightly cooled pie bombs.
Best Tips for Perfect Blueberry Pie Bombs
Don’t overfill
It is tempting to add lots of blueberries, but too much filling causes the dough to split. About 1 tablespoon per bomb is plenty.
Cool the filling
This is one of the most important steps. Warm filling makes the dough soft and difficult to seal.
Seal twice
Pinch the seam together, then gently roll the ball and inspect the seam again.
Keep the biscuit dough cold
Refrigerated biscuit dough is easier to work with while cold. If it becomes very soft or sticky, refrigerate it for 5–10 minutes.
Don’t flatten the dough too thin
Thin dough tears easily and can allow blueberry juice to escape.
Use parchment
Blueberry filling can caramelize and become sticky if it leaks onto the pan.
🫐 Can I Use Frozen Blueberries?
Yes.
Frozen blueberries work very well.
For the best result:
Thaw the blueberries.
Drain excess liquid.
Pat them relatively dry.
Proceed with the filling recipe.
You may need an extra minute or two of cooking time to thicken the filling.
Variations
Blueberry Cream Cheese Pie Bombs
Add approximately 1 teaspoon sweetened cream cheese underneath the blueberry filling.
For the cream cheese mixture:
4 oz / 113 g softened cream cheese
2 tablespoons powdered sugar
½ teaspoon vanilla
Cream-cheese versions are a popular variation of blueberry pie bombs.
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Cinnamon-Sugar
Brush the baked bombs with butter and roll them in:
¼ cup sugar
½ teaspoon cinnamon
Mixed Berry
Replace some of the blueberries with:
Raspberries
Blackberries
Strawberries
Apple Pie Bombs
Use thick apple-pie filling instead of blueberry filling.
Cherry Pie Bombs
Use thick cherry pie filling for a similar hand-pie variation.
Make-Ahead & Storage
Refrigerate before baking
You can assemble the bombs and refrigerate them for several hours before baking.
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Refrigerator
After baking, store leftovers in an airtight container in the refrigerator for about 2–3 days.
Reheating
For the best texture, reheat in:
Oven: 325°F / 165°C for 5–8 minutes
or
Air fryer: 325°F / 165°C for about 3–5 minutes.
Avoid microwaving for too long because the biscuit exterior can become soft.
Freezing
For best quality, freeze the unbaked assembled bombs on a tray until firm, then transfer them to a freezer-safe container.
Bake from frozen, adding several minutes to the normal baking time, and check that the biscuit dough is completely cooked.
Approximate Nutritional Information
Because biscuit dough brands differ considerably, nutrition is only an estimate.
For 1 of 8 pie bombs, using the ingredients above and without glaze:
Nutrient Approx. per bomb
Calories 200–220 kcal
Carbohydrates 32–35 g
Protein 3–4 g
Fat 7–9 g
Saturated fat 2–4 g
Fiber 1–2 g
Total sugars 12–15 g
Sodium 300–450 mg
The exact numbers depend primarily on the refrigerated biscuit dough you use. For comparison, published versions using an 8-count biscuit can and blueberry filling are generally in the same approximate calorie range.
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Allergen note: The biscuits may contain wheat/gluten and milk, and some brands may contain soy or other allergens. Check the package label for the specific dough you purchase.
Frequently Asked Questions
1. Why are my blueberry pie bombs leaking?
Usually one of three reasons:
Too much filling
Dough was rolled too thin
Seam wasn’t sealed tightly
Use less filling and pinch the seam firmly before baking.
2. Can I use blueberry pie filling instead of homemade filling?
Absolutely. Use a thick canned or homemade blueberry pie filling. About 1 tablespoon per biscuit is a good starting point.
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3. Can I use blueberry jam?
Yes. Blueberry jam works particularly well because it is already thick. You can use approximately 1–1½ teaspoons jam per biscuit, optionally adding 2–3 fresh blueberries.
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4. Can I use canned biscuits?
Yes—that is actually the shortcut this recipe is designed around.
5. Can I make them without butter?
Yes. Butter is mainly for additional browning and flavor. The bombs can be baked without brushing them with butter.
6. Can I make them in an air fryer?
Yes. Arrange them in a single layer with space between them. A typical starting point is around 350°F (175°C) for 8–12 minutes, checking early because air fryers vary considerably.
7. Why is the bottom still doughy?
The filling may have been too wet, the bombs may have been too large, or the oven may not have been fully preheated.
Bake until the entire biscuit exterior is golden, not merely the top.
8. Can I use fresh blueberries directly without cooking them?
You can, but cooking them into a thick filling first gives you much better control and reduces the chance of watery filling leaking through the dough.
9. Can I reduce the sugar?
Yes. If your blueberries are naturally sweet, you can reduce the filling sugar to 3 tablespoons. If using sweetened pie filling or jam, you generally don’t need additional sugar.
10. Can I make them dairy-free?
Potentially, depending on your biscuit dough. Choose a dairy-free refrigerated biscuit dough and use a dairy-free butter alternative. Always check the labels because formulations vary.
11. Are these suitable for vegetarians?
Generally yes, provided the refrigerated biscuit dough and any other ingredients you select are vegetarian.
12. How do I get the glossy golden tops shown in the picture?
Brush the sealed bombs lightly with melted butter before baking. For an even more pronounced golden finish, some recipes use an egg wash, which gives a shiny pastry-like surface.
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Quick Recipe Card
BLUEBERRY PIE BOMBS
Ingredients:
1 can (16.3 oz/460 g) refrigerated biscuits
1 cup (150 g) blueberries
¼ cup (50 g) sugar
1 tbsp cornstarch
1 tbsp lemon juice
½ tsp vanilla
Pinch salt
2 tbsp melted butter
Method:
Cook blueberries, sugar, cornstarch, lemon juice and salt until thick.
Stir in vanilla and cool completely.
Heat oven to 375°F/190°C.
Flatten 8 biscuits into roughly 4-inch circles.
Put about 1 tbsp filling in each center.
Bring dough around filling and pinch tightly closed.
Place seam-side down on parchment.
Brush with melted butter.
Bake 13–16 minutes, until puffed and golden.
Cool 5–10 minutes and dust with powdered sugar.
Best served: warm, with vanilla ice cream or a little lemon glaze.
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With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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