Blueberry Pie Bombs

Name: Blueberry Pie Bombs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 can refrigerated biscuits (8-count); 1/4 cup blueberry jam; 1/4 cup fresh blueberries; 4 tablespoons butter (melted); powdered sugar (optional, for dusting)

If you love blueberry pie but don’t feel like making a full pie from scratch, these Blueberry Pie Bombs are a fun little shortcut. They’re soft, buttery, sweet, and filled with juicy blueberries and blueberry jam.

Using refrigerated biscuits keeps the recipe incredibly simple, which makes these perfect for busy afternoons, last-minute guests, or a quick family dessert. You get all that warm blueberry filling tucked inside a golden pastry without rolling out pie dough or making a complicated filling.

They’re cute, easy, and just messy enough to feel like a real treat.

Why You’ll Love These Blueberry Pie Bombs

This is one of those recipes that looks more impressive than the amount of effort involved.

Quick and easy: Refrigerated biscuit dough does most of the work.
Only a few ingredients: No long grocery list required.
Perfectly portioned: Each pie bomb is its own little dessert.
Great for parties: Easy to grab and eat without plates or forks.
Easy to customize: Swap the blueberry filling for other jams and fruits.

And because they bake in under 15 minutes, you don’t have to wait long for dessert.

Ingredients You’ll Need

You only need a handful of simple ingredients.

1 can refrigerated biscuits, 8-count: Use a standard biscuit dough that can be flattened easily.
¼ cup blueberry jam: Adds concentrated blueberry flavor and sweetness.
¼ cup fresh blueberries: Gives the filling a juicy, fresh texture.
4 tablespoons butter, melted: Helps the outside bake up rich and golden.
Powdered sugar, optional: Adds a pretty finishing touch.

Tip: Don’t overfill the biscuits. A little jam and a few berries go a long way, and too much filling can leak out while baking.

How to Make Blueberry Pie Bombs

Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: About 25 minutes
Servings: 8

Step 1: Preheat the Oven

Preheat your oven to 375°F.

Line a baking sheet with parchment paper or lightly grease it with nonstick spray.

Step 2: Flatten the Biscuits

Separate the biscuit dough into 8 pieces.

Using your hands or a rolling pin, gently flatten each biscuit into a wider circle.

You want enough room in the center for the filling while still leaving space around the edges for sealing.

Step 3: Add the Blueberry Filling

Place about 1 teaspoon of blueberry jam in the center of each biscuit.

Top the jam with 2–3 fresh blueberries.

Try to keep the filling right in the middle rather than spreading it toward the edges.

Step 4: Seal the Pie Bombs

Fold each biscuit over the filling.

Press the edges firmly together to seal.

You can pinch with your fingers or use the tines of a fork around the edge for a tighter seal.

If you prefer a round “bomb” shape, bring the edges up around the filling and pinch them together underneath.

Step 5: Coat With Butter

Dip each filled biscuit lightly into the melted butter or brush the butter over the outside.

Arrange the pie bombs on the prepared baking sheet with the sealed side down.

Leave a little space between each one.

Step 6: Bake Until Golden

Bake for 12–15 minutes, or until the biscuits are puffed and golden brown.

A little filling may bubble out of one or two, and that’s perfectly fine.

Remove them from the oven and let them cool for a few minutes before serving.

Step 7: Finish and Serve

Dust the warm pie bombs lightly with powdered sugar if desired.

Serve warm while the centers are soft and fruity.

Just be careful with that first bite—the blueberry filling can stay quite hot.

Tips for the Best Blueberry Pie Bombs

A few small tricks can help keep the filling inside and the pastry golden.

Don’t overfill. Too much jam is the biggest reason these little desserts burst open.

Seal the edges firmly. Pinch well and check for any openings before baking.

Keep the filling centered. Jam on the edges makes it harder for the dough to seal.

Use fresh, dry blueberries. Pat them dry after rinsing so you don’t add extra moisture.

Let them cool briefly. The filling thickens slightly as it cools, and it’s much less likely to burn your mouth.

If your biscuit dough gets sticky while you work, lightly flour your fingers or the rolling surface.

Easy Variations to Try

Once you know the basic method, you can make all kinds of pie bombs.

Strawberry pie bombs: Use strawberry jam and chopped fresh strawberries.
Raspberry bombs: Fill with raspberry preserves and fresh raspberries.
Peach pie bombs: Use peach preserves and finely diced peaches.
Blueberry lemon bombs: Add a tiny pinch of lemon zest with the blueberries.
Cream cheese blueberry bombs: Add a small cube of cream cheese before sealing.
Cinnamon sugar bombs: Sprinkle cinnamon sugar over the buttered dough before baking.

You can also drizzle the finished bombs with a simple powdered sugar glaze instead of dusting them.

What to Serve With Blueberry Pie Bombs

These little pastries are delicious on their own, especially while still warm.

For dessert, serve them with vanilla ice cream or whipped cream.

For brunch, pair them with fresh fruit, coffee, and scrambled eggs for a sweet-and-savory spread.

They’re also fun for birthday parties, baby showers, or casual weekend gatherings because guests can simply grab one from the platter.

If you want to make them look extra pretty, add a little powdered sugar and a few fresh blueberries around the serving plate.

Can You Make Them Ahead?

Yes, although they’re at their best fresh from the oven.

You can assemble the pie bombs a few hours in advance and keep them covered in the refrigerator.

Brush with butter just before baking.

You can also bake them ahead and reheat them briefly when ready to serve.

Because refrigerated biscuit dough is designed to bake soon after opening, avoid assembling them too far in advance.

How to Store and Reheat Leftovers

Refrigerator: Store cooled pie bombs in an airtight container for up to 3 days.

Reheating: Warm them in a 325°F oven for about 5–8 minutes.

You can also use an air fryer at 325°F for a few minutes to bring back some of the crispness.

The microwave works for a quick reheat, but the pastry will be softer.

Freezer: Freeze baked pie bombs for up to 2 months. Thaw in the refrigerator and reheat before serving.

Frequently Asked Questions

Can I use frozen blueberries?

Yes, but don’t thaw them first. Frozen berries can release more liquid, so use only 1–2 per pie bomb.

Can I use pie filling instead of jam?

Yes. Blueberry pie filling works well, but use only a small spoonful because it can be looser than jam.

Why did my pie bombs leak?

They were probably overfilled or not sealed tightly enough.

Keep the filling away from the edges and press the dough together firmly before baking.

Can I make these in an air fryer?

Yes. Air fry at around 350°F for 7–10 minutes, checking early because air fryers vary.

Can I add cream cheese?

Absolutely. A small amount of softened cream cheese or a tiny cube of cream cheese pairs beautifully with the blueberry filling.

Do I have to use powdered sugar?

Not at all. They’re sweet enough without it, but the sugar makes them look a little more dessert-like.

Final Thoughts

These Blueberry Pie Bombs are soft, buttery, fruity, and wonderfully easy to make.

With refrigerated biscuits, blueberry jam, and a handful of fresh berries, you can have a warm little dessert on the table in less than 30 minutes.

Serve them fresh from the oven, add a little powdered sugar, and enjoy a simple treat that tastes a lot more special than the effort it takes.