Blueberry Pie Bombs are warm, golden biscuit rounds stuffed with sweet blueberry filling, brushed in butter, sprinkled with sugar, and baked (or air-fried) until perfectly puffed and irresistible!
Love More Blueberry Desserts? Try My Cottage Cheese Blueberry Cloud Bread or this Blueberry Biscuits next.
Why You’ll Love This Recipe
Each bite of these Blueberry Pie Bombs combines a buttery, flaky biscuit with a sweet burst of juicy blueberries, making every piece feel like pure bliss. The sparkling sugar topping adds just the right amount of crunch and sweetness, turning these handheld treats into something truly special. Fun to eat, easy to share, and packed with flavor, they’re a dessert everyone will be asking for again and again.
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Blueberry Pie Bombs
- Total Time: 20 minutes
- Yield: 16 individual treats
Description
Easy homemade blueberry pie bombs made with store-bought biscuit dough and pie filling, perfect for quick desserts, potlucks, and satisfying sweet cravings.
Ingredients
- 1 can (8-count) jumbo biscuits (I swear by Pillsbury Grands – just make sure they’re NOT the flaky layers variety)
- 1 cup blueberry pie filling (store-bought works perfectly, but homemade is divine too!)
- ½ cup unsalted butter, melted (that’s 1 stick)
- 2 tablespoons granulated sugar
Instructions
Pop open that biscuit can and separate each one into two layers – they come apart pretty easily if you’re gentle about it. Pat them into rough 4-inch circles. Don’t stress about perfect shapes, mine always look wonky and they turn out fine.
Plop about a tablespoon of filling right in the middle. I use an actual tablespoon for measuring because I learned the hard way that “eyeballing it” leads to filling everywhere except where you want it.
Pinch those edges up and seal them like you’re making little purses. Roll them gently into ball shapes – they should feel secure in your hands, not like they’re about to burst.
Brush melted butter on top and bottom (seriously, don’t skip the bottom part), then roll them in granulated sugar. This step makes them look professional instead of like something your kids made.
Heat to 330°F and give them space – about 2 inches between each one. Seven to eight minutes and they’re golden brown perfection.
Muffin tin, 375°F, 12-14 minutes. The tin keeps them from rolling around and helps them keep their round shape.
Notes
Butter the bottom too – learned this when half my first batch stuck to the basket
Cook one as a tester first because every air fryer runs differently
Room temperature filling works way better than cold stuff straight from the fridge
Keep leftover pie filling for pancakes or ice cream topping later
- Prep Time: 10 minutes
- Cook Time: 7-8 minutes (air fryer) / 12-14 minutes (oven)
- Category: Dessert
- Method: Air Frying or Baking
- Cuisine: American
Ingredient List
For the Bombs:
- 1 can (8-count) jumbo biscuits (I swear by Pillsbury Grands – just make sure they’re NOT the flaky layers variety)
- 1 cup blueberry pie filling (store-bought works perfectly, but homemade is divine too!)
- ½ cup unsalted butter, melted (that’s 1 stick)
- 2 tablespoons granulated sugar
Substitutions & Friendly Notes:
- Out of blueberry filling? I’ve used cherry, apple, even leftover jam in a pinch
- Making from scratch? Toss 1 cup berries with 3 tablespoons sugar and 1 tablespoon cornstarch – works great
- Got salted butter? Skip the sugar sprinkle on top, you won’t need it
Why These Ingredients Work
Those jumbo biscuits are everything here – they’re thick enough to actually hold filling without falling apart on you. I made the mistake once of buying the flaky layers kind thinking “fancier is better” and ended up with what looked like a blueberry explosion in my air fryer. The pie filling is already thickened and sweetened just right, so no guesswork on your part. That butter and sugar combo on the outside? Pure magic – it’s what makes these taste bakery-bought instead of homemade shortcuts.
Essential Tools and Equipment
You’ll need:
- Large mixing bowl or clean work surface
- Pastry brush (or clean fingers work too!)
- Air fryer OR muffin tin (depending on your preferred method)
- Measuring cups and spoons
- Small bowl for melted butter
How To Make Blueberry Pie Bombs
Prepare the Biscuit Circles
Pop open that biscuit can and separate each one into two layers – they come apart pretty easily if you’re gentle about it. Pat them into rough 4-inch circles. Don’t stress about perfect shapes, mine always look wonky and they turn out fine.
Add the Filling
Plop about a tablespoon of filling right in the middle. I use an actual tablespoon for measuring because I learned the hard way that “eyeballing it” leads to filling everywhere except where you want it.
Seal and Shape
Pinch those edges up and seal them like you’re making little purses. Roll them gently into ball shapes – they should feel secure in your hands, not like they’re about to burst.
Butter and Sugar Coating
Brush melted butter on top and bottom (seriously, don’t skip the bottom part), then roll them in granulated sugar. This step makes them look professional instead of like something your kids made.
(Air Fryer Method): Cook at 330°F
Heat to 330°F and give them space – about 2 inches between each one. Seven to eight minutes and they’re golden brown perfection.
(Oven Method): Bake at 375°F
Muffin tin, 375°F, 12-14 minutes. The tin keeps them from rolling around and helps them keep their round shape.
You Must Know
You absolutely cannot use flaky layer biscuits for this. I repeat – NOT the flaky ones! I wasted a whole can trying to be fancy and they just fell apart completely. Regular jumbo biscuits hold together like champs.
My Personal Secret: Pop these in the freezer for five minutes after you assemble them. Game changer! They hold their shape so much better and nothing leaks out during cooking.
Pro Tips & Cooking Hacks
- Butter the bottom too – learned this when half my first batch stuck to the basket
- Cook one as a tester first because every air fryer runs differently
- Room temperature filling works way better than cold stuff straight from the fridge
- Keep leftover pie filling for pancakes or ice cream topping later
Flavor Variations & Suggestions
- Apple cinnamon version: Apple pie filling plus a pinch of cinnamon in your sugar
- Cherry cheesecake style: Mix cherry filling with a spoonful of cream cheese
- Chocolate lovers: Mini chocolate chips work, or try a small spoonful of Nutella
- Fall twist: Pumpkin pie filling with pumpkin pie spice is incredible in October
Make-Ahead Options
These freeze beautifully – I always make a double batch now. Assemble them completely, freeze on a baking sheet until solid, then toss in a freezer bag. They keep for months and cook straight from frozen, just add a couple extra minutes. Sunday meal prep just got way more fun.
Recipe Notes & Baker’s Tips
Keep your edges dry when sealing – any filling that gets on there will prevent a good seal. I keep paper towels handy for quick wipes. Don’t worry if they look rustic, mine never look Instagram-perfect and they taste amazing anyway. The important thing is getting them sealed up tight so you don’t lose all that good filling during cooking.
Serving Suggestions
Warm is definitely the way to go – maybe with some vanilla ice cream if you’re feeling fancy. I serve these for Sunday brunch with coffee, pack them in lunch boxes for special treats, or bring them to potlucks where they disappear first. My kids like to eat them plain while they’re still hot from the air fryer.
Hope these become a regular thing at your house like they have at mine! There’s something so satisfying about making these little pockets of happiness that everyone goes crazy for.
How to Store Your Blueberry Pie Bombs
Counter storage works fine for three days in something airtight. Microwave them for fifteen seconds when you want them warm again – they taste just like fresh. For longer storage, cool them completely, freeze them on a sheet, then bag them up. They’ll stay good for months and reheat from frozen no problem.
Allergy Information
These have gluten from the biscuits and dairy from the butter. You can swap the butter for coconut oil or vegan butter if you need dairy-free. Haven’t found a decent gluten-free biscuit substitute yet that actually works for this, but let me know if you discover something good!
Questions I Get Asked A Lot
Can I use fresh blueberries instead of pie filling?
Absolutely! Mix 1 cup fresh blueberries with 3 tablespoons sugar and 1 tablespoon cornstarch. Just remember that fresh berries release more juice, so you might get a bit more leakage.
Why can’t I use flaky layer biscuits?
Flaky layer biscuits separate into too many thin layers, making it nearly impossible to seal properly. You’ll end up with filling everywhere except inside your bombs!
Can I make these in a regular oven if I don’t have an air fryer?
Yes! Use the muffin tin method at 375°F for 12-14 minutes. The muffin tin helps them keep their shape beautifully.
How do I know when they’re done?
They should be golden brown all over and feel firm to the touch. If you’re unsure, sacrifice one and check – better safe than sorry!
Can I double the recipe?
Of course! Just make sure you have enough space in your air fryer or oven. You might need to cook in batches.
💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your favorite flavor combinations or any creative twists you discovered. Happy baking!
