Of course! Blueberry Pie Bombs are an incredibly fun and easy dessert that packs all the flavor of a homemade blueberry pie into a single, gooey, mess-free bite. They’re perfect for parties, snacks, or a quick sweet treat.
Here are a few ways to make them, from super simple to slightly more gourmet.
Version 1: The Classic (Using Canned Dough)
This is the easiest and most popular method, using refrigerated biscuit dough for a quick and delicious result.
Ingredients:
· 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count, like Pillsbury Grands!™)
· 1 cup blueberry pie filling (canned or homemade)
· 4 oz (1/2 block) cream cheese, cut into 16 small cubes (optional, for creaminess)
· 1/4 cup (1/2 stick) butter, melted
· 1/3 cup granulated sugar
· 1 tsp ground cinnamon
Instructions:
- Preheat: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Flatten Biscuits: Separate the biscuits. On a lightly floured surface, flatten and stretch each biscuit into a 4-5 inch circle.
- Fill: Place about 1 tablespoon of blueberry pie filling in the center of each circle. For an extra creamy center, add a small cube of cream cheese on top of the blueberries.
- Seal: Gather the edges of the dough and pinch them tightly at the top to form a sealed ball. Make sure there are no gaps, or the filling will leak.
- Coat and Bake: Dip each ball in the melted butter, then roll in the cinnamon-sugar mixture until evenly coated. Place them seam-side down on the prepared baking sheet.
- Bake: Bake for 12-15 minutes, or until the bombs are puffed up and deep golden brown.
- Cool: Let them cool on the pan for at least 5 minutes before serving—the filling will be extremely hot!
Version 2: From-Scratch Blueberry Filling
This version lets you control the sweetness and use fresh or frozen blueberries for a more vibrant flavor.
Ingredients for Homemade Filling:
· 1 ½ cups fresh or frozen blueberries
· 3 tbsp granulated sugar
· 1 tbsp lemon juice
· 1 tsp cornstarch mixed with 2 tsp water
For the Assembly:
· 1 can (8 count) refrigerated biscuits or 1 sheet puff pastry, thawed and cut into squares
· Melted butter and cinnamon sugar for coating
Instructions for Filling:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes, until the blueberries break down and release their juices.
- Stir in the cornstarch slurry. Cook, stirring constantly, for another 1-2 minutes until the mixture thickens.
- Remove from heat and let it cool completely before using. (You can speed this up by spreading it on a plate and placing it in the fridge).
Then, assemble and bake the bombs as described in Version 1.
Version 3: The Glazed & Fancy Version
Take your pie bombs to the next level with a simple sweet glaze.
Ingredients for the Glaze:
· 1 cup powdered sugar
· 1-2 tbsp milk or lemon juice
· 1/4 tsp vanilla extract
Instructions:
- Make the blueberry pie bombs as described in Version 1 or 2.
- While they are cooling, whisk the powdered sugar, 1 tablespoon of milk (or lemon juice), and vanilla extract in a small bowl. Add more liquid, one teaspoon at a time, until you reach a drizzling consistency.
- Once the bombs are just slightly warm, drizzle the glaze over the top.
Pro-Tips for Perfect Blueberry Pie Bombs
· Seal Tightly: This is the most important step. Pinch the dough firmly and make sure there are no holes. A little water on your fingertips can help seal the dough if it’s being stubborn.
· Don’t Overfill: One tablespoon of filling is usually plenty. Overfilling is the primary cause of leaks.
· Use a Scoop: A small cookie scoop or melon baller is perfect for portioning the filling neatly.
· Let Them Rest: Allowing the bombs to cool for a few minutes is non-negotiable. The filling is like molten lava straight out of the oven.
· Serve with Ice Cream: For the ultimate dessert, serve them warm with a scoop of vanilla ice cream.
These are irresistibly delicious and will disappear fast! Enjoy.