Blueberry Pie Bombs: The Easy, Creamy, Cinnamon-Sugar Treat Everyone Will Rave About
By Jason Griffith
Introduction
If you’re looking for a quick, comforting dessert that tastes like you spent all day baking, but only took you about 30 minutes, then you’ve landed on the right recipe. Say hello to Blueberry Pie Bombs: a delightful marriage of flaky canned biscuit dough, warm blueberry filling, and a surprise creamy, sweetened cream cheese center, all rolled in a glistening cinnamon-sugar coating.
I’m a huge fan of shortcut desserts—the ones that leverage a few smart store-bought ingredients to deliver maximum flavor with minimal fuss. These pie bombs are the perfect example. They’re bite-sized, portable, and deliver that nostalgic blueberry pie experience without the headache of making crust from scratch. Once you realize how easy it is to stuff and bake these little spheres of joy, you’ll be making them for every party, potluck, and weeknight craving.
Why I Love This Recipe
What’s not to love? First, the speed. Canned biscuits are a culinary cheat code, saving hours of mixing, kneading, and chilling. Second, the surprise filling. It’s not just blueberry pie filling. We add a dollop of smooth, tangy cream cheese mixed with powdered sugar and vanilla. This step is a game-changer—it melts slightly as it bakes, creating a rich, creamy counterbalance to the sweet, jammy blueberries. Finally, the texture. You get the crispy, caramelized cinnamon-sugar crust, the soft and fluffy biscuit dough, and the warm, gooey filling. It’s truly an addictive combination.
It’s the kind of recipe that makes people ask, “What is this magical thing?” and then immediately ask for the recipe. Trust me, you’ll want to keep this one in your rotation.
Ingredients
This recipe is simple, utilizing smart shortcuts to deliver big flavor.
- 1 can (16.3 oz) refrigerated biscuit dough (8-count)
- 1 cup blueberry pie filling (store-bought is perfect!)
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tsp ground cinnamon
Swaps and Notes
- Dough: Use any brand of refrigerated flaky or homestyle biscuits. Avoid the jumbo size, as they’ll be too large.
- Filling: Feel free to swap the blueberry filling for cherry, apple, or peach pie filling. The cream cheese layer goes well with all of them!
- Cream Cheese: Make sure your cream cheese is truly softened for a smooth mixture. If it’s too cold, it will be lumpy.
- Cinnamon-Sugar Coating: You can skip the butter and coating entirely for a less sweet finish, but I highly recommend it—it adds a crucial layer of flavor and texture.
Step-by-Step Instructions
Follow these simple steps for perfectly gooey, golden-brown pie bombs.
Step 1: Prep the Cream Cheese Mixture
In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or a spoon to beat until the mixture is completely smooth and creamy. Set aside.
Step 2: Prepare the Dough
Preheat your oven to 375∘F (190∘C). Line a baking sheet with parchment paper or a silicone mat. Separate the biscuit dough into the 8 individual rounds. Gently flatten each round with your hands or a rolling pin until it is a rough 4-inch circle.
Step 3: Fill the Bombs
Place about 1 teaspoon of the cream cheese mixture in the center of a flattened dough circle. Top the cream cheese with a generous spoonful of blueberry pie filling. Don’t overfill, or they’ll be hard to seal!
Step 4: Seal and Bake
Carefully gather the edges of the dough over the filling. Pinch the seams together tightly to create a secure, sealed ball. If you don’t seal them well, the filling will ooze out. Place the sealed dough ball seam-side down on the prepared baking sheet. Repeat for the remaining 7 dough balls. Bake for 13–16 minutes, or until they are golden brown and puffed up.
Step 5: Coat with Cinnamon-Sugar
While the pie bombs are baking, prepare the coating. In a small bowl, whisk together the granulated sugar and ground cinnamon. Once the bombs are out of the oven, immediately brush the tops and sides of the warm treats with the melted butter. Roll each buttered bomb generously in the cinnamon-sugar mixture until fully coated.
Step 6: Serve
Serve the Blueberry Pie Bombs warm. They are absolutely heavenly when they’re still gooey and fresh!
Tips for Success
- Don’t Skimp on the Seal: This is the most important step! If the seal is weak, the filling will escape and burn on the pan. Pinch every seam until you’re sure it’s closed.
- Keep Dough Cold: Work with the biscuit dough quickly. If it sits out for too long, it gets sticky and harder to work with.
- Prevent Burning: If your oven tends to cook unevenly, rotate the baking sheet halfway through the baking time for a perfect, uniform golden-brown color.
- Butter is Key: Brush the baked bombs with butter immediately after they come out of the oven so the cinnamon-sugar has something to stick to and creates that delicious, slightly crunchy crust.
Serving Suggestions and Pairings
These Blueberry Pie Bombs are fantastic on their own, but a few additions can turn them into a spectacular dessert spread.
- Ice Cream: A classic scoop of vanilla or butter pecan ice cream is the perfect cool contrast to the warm pie bomb.
- Dipping Sauce: Drizzle with a simple glaze made from powdered sugar and a splash of milk, or a little extra melted butter.
- Beverage Pairings: A tall glass of homemade Blueberry Lemonade is the ultimate refreshing pairing. If you’re feeling boozy, a simple Moscato or a chilled rosé works beautifully.
Nutritional Information Per Serving (Estimate)
- Servings: 8 pie bombs
- Calories: 280–300 kcal
- Fat: 12–15 g
- Carbohydrates: 35–40 g
- Protein: 4–6 g
Note: This is an approximate estimate based on typical store-bought ingredient values and does not account for brand-specific variations.
Storage and Leftover Tips
Storage
Leftover pie bombs can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating
The cinnamon-sugar coating can get a little sticky when chilled. To revive them, the best method is to reheat them in a toaster oven or a standard oven at 350∘F (175∘C) for 5–7 minutes. This will bring back the warm, gooey center and crispy exterior. Microwaving is an option, but it will make the biscuit dough soft and less pie-like.
More Recipes You Will Love
If you love these quick, crowd-pleasing treats, you might enjoy some of my other favorite fast recipes:
- For another simple, sweet shortcut: Try this no-bake Pumpkin Delight Dessert.
- If you’re craving a rich, decadent bake: You can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made.
- Need a fast savory fix? My Easy Cheesy Chicken Sliders with Marinara Garlic Butter use a similar biscuit hack.
Final Thoughts
These Blueberry Pie Bombs are proof that you don’t need a pantry full of ingredients or an entire weekend to make an incredible, memory-making dessert. They’re sweet, warm, creamy, and ridiculously easy.
Did you try swapping the blueberry filling for something else? Let me know your favorite flavor combination in the comments below! And don’t forget to follow ChefManiac for more time-saving, drool-worthy recipes!
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