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Blueberry Pie Bombs

Blueberry Pie Bombs are easy, golden biscuit pockets filled with sweet blueberry jam and juicy fresh berries. Brushed with melted butter and baked until puffed and crisp around the edges, they make a quick handheld dessert that’s perfect for brunch, parties, or an easy weeknight treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Baked Goods, Brunch, Dessert, Fruit Desserts, Quick & Easy
Cuisine: American
Calories: 230
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray.
  2. Separate the biscuit dough into 8 pieces.
  3. Gently flatten each biscuit into a wider circle using your hands or a rolling pin.
  4. Place about 1 teaspoon of blueberry jam in the center of each biscuit.
  5. Top each portion of jam with 2–3 fresh blueberries, keeping the filling away from the edges.
  6. Fold the dough over the filling and press the edges firmly to seal, or bring the edges up around the filling and pinch them together underneath for a round shape.
  7. Lightly dip each filled biscuit in the melted butter or brush the butter over the outside.
  8. Arrange the pie bombs seam-side down on the prepared baking sheet, leaving a little space between each one.
  9. Bake for 12–15 minutes, or until puffed and golden brown.
  10. Let the pie bombs cool for a few minutes before serving.
  11. Dust lightly with powdered sugar if desired and serve warm.

Notes

Avoid overfilling to help prevent leaks during baking. Let the pie bombs cool briefly before eating because the blueberry filling stays hot longer than the outside.