Make Delicious Blueberry Pie Bombs - Easy Dessert Tonight
Flaky, golden pastry stuffed with juicy blueberries and topped with a sweet glaze—these blueberry pie bombs are the ultimate quick dessert. Perfect for weeknight treats, holiday parties, or whenever you’re craving something fruity and indulgent.
Equipment
- Baking sheet
- Parchment paper
- Mixing spoon
- Small bowl for filling
- Pastry brush
Ingredients
- 1 can refrigerated biscuit dough (or puff pastry sheets)
- 1 cup blueberry pie filling or jam
- 1 egg (for egg wash)
- 2 tbsp sugar (for sprinkling)
- Optional: cinnamon-sugar mix, lemon zest, cream cheese
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Flatten biscuit dough rounds slightly or cut puff pastry into squares.
- Spoon 1–2 tsp blueberry filling into the center of each piece.
- Fold or pinch edges to seal tightly. Place seam-side down on baking sheet.
- Brush tops with beaten egg and sprinkle with sugar.
- Bake 12–15 minutes until golden brown.
- Optional: roll warm bombs in cinnamon-sugar or drizzle with lemon glaze.
- Serve warm for gooey centers.
Notes
- Don’t overfill: prevents bursting and leaks.
- Make-Ahead: Assemble unbaked bombs and refrigerate up to 24 hours.
- Storage: Best fresh, but refrigerate leftovers for 2–3 days. Reheat in oven for crispness.
- Freezer-Friendly: Bake, cool, and freeze up to 2 months. Reheat before serving.
- Variations: Add cheesecake filling, swap fruit (raspberries, apples, peaches), or try jumbo-sized bombs.