Ultimate Easy Blueberry Pie Bombs
Make these simple, handheld Blueberry Pie Bombs using refrigerated biscuit dough for a fast, gooey fruit dessert. Includes instructions for both oven baking and air frying.
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 8 servings
- Category: Dessert
- Method: Baking/Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (16.3 ounce) can refrigerated biscuit dough (about 8 biscuits)
- 1 cup frozen blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1/4 cup cream cheese, softened (optional, for filling variation)
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375 degrees F (190 degrees C) or preheat your air fryer to 350 degrees F (175 degrees C).
- In a small bowl, combine the frozen blueberries, 1/4 cup sugar, cornstarch, and lemon juice. Stir gently until the blueberries are coated. This is your filling.
- If using the cream cheese variation, mix 1 teaspoon of the sugar mixture into the softened cream cheese.
- Separate the biscuit dough. Flatten each biscuit slightly with your hand or a rolling pin.
- Place about 1 teaspoon of the blueberry filling (and a small dab of cream cheese, if using) in the center of each flattened biscuit.
- Carefully fold the edges of the biscuit up and over the filling, pinching the seams tightly to seal the filling inside, forming a ball shape.
- For Oven Baking: Place the sealed bombs on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, or until golden brown.
- For Air Frying: Place the sealed bombs in the air fryer basket in a single layer, ensuring they do not touch. Cook for 8 to 10 minutes, checking halfway through, until golden brown.
- While the bombs are baking or air frying, prepare the topping: Melt the butter. In a separate shallow dish, mix the remaining 1/4 cup sugar and cinnamon.
- Once the pie bombs are cooked, immediately brush them generously with the melted butter.
- Roll or toss the warm, buttered bombs in the cinnamon sugar mixture until fully coated.
- Serve warm for the best gooey texture.
Notes
- If using fresh blueberries, lightly toss them with the cornstarch mixture first to help thicken the juices during cooking.
- For extra sweetness, you can drizzle a simple powdered sugar glaze over the finished bombs.
- Do not overfill the biscuits, or the filling may leak out during baking.
Nutrition
- Serving Size: 1 bomb
- Calories: 250
- Sugar: 18
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 25