Blueberry Pie Bombs

This blueberry pie bombs recipe transforms simple ingredients into irresistible handheld treats that burst with sweet blueberry filling. The contrast between the flaky golden exterior and the warm, jammy center creates a delightful dessert experience that works equally well for breakfast, snack time, or dessert.

I first created these blueberry bombs when hosting an impromptu brunch and needed something sweet that wouldn't keep me in the kitchen all morning. Now they've become our Sunday tradition, with my children eagerly waiting to help seal the edges and watch them puff up in the oven.

Ingredients

• Refrigerated biscuits: 8 count. These create the perfect flaky exterior without the work of making dough from scratch. Look for butter flavored varieties for extra richness.
• Blueberry jam: The key to concentrated flavor. Choose a quality brand with visible berries for best results or use homemade if available.
• Fresh blueberries: These add bursts of flavor and texture. Select plump firm berries with no signs of mold.
• Melted butter: Creates that irresistible golden crust. Use unsalted to better control the flavor profile.
• Optional powdered sugar: Adds visual appeal and a touch of extra sweetness. Sift before using for the most professional finish.

Step-by-Step Instructions

Prepare the oven:

Set your oven to preheat at 375°F. This temperature is crucial for creating that perfect golden exterior while ensuring the inside cooks properly. Allow at least 10 minutes for your oven to reach the proper temperature before baking. Position the rack in the center of the oven for even heat distribution.

Flatten the biscuit dough:

Take each biscuit and gently press it with your palms to start the flattening process. Then use a rolling pin to create circles about 4 inches in diameter and approximately 1/4 inch thick. Work on a lightly floured surface if the dough seems sticky. Be careful not to make them too thin or they may tear when filling.

Add the filling:

Place about 1 1/2 teaspoons of blueberry jam in the center of each flattened biscuit. Keep the jam concentrated in the middle, leaving about an inch of dough clear around the edges. Add 2 to 3 fresh blueberries on top of the jam. The combination of jam and fresh berries creates the perfect balance of sweetness and texture.

Seal the pie bombs:

Carefully fold the dough over the filling to create a half moon shape. Press the edges firmly with your fingers to create a tight seal. For extra security, use a fork to crimp the edges. Make sure there are no openings where filling could leak during baking, as this would prevent proper rising.

Coat and bake:

Dip each sealed pie bomb into melted butter, making sure to coat all surfaces. Place them on a parchment lined baking sheet about 2 inches apart. Bake for 12 to 15 minutes, watching carefully after the 10 minute mark. They should be golden brown and slightly puffed. The bottoms should be firm and not doughy.

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The fresh blueberries truly make this recipe special. While using just jam would certainly be easier, the pop of those fresh berries creates pockets of juicy goodness that elevate these simple treats to something memorable. My grandmother always said blueberries were nature's candy, and in these pie bombs, they truly shine.

Make Ahead Options

These blueberry pie bombs can be assembled up to 24 hours before baking. Simply prepare through the sealing step, place on a baking sheet, cover with plastic wrap, and refrigerate. When ready to bake, coat with butter and proceed as directed, adding 1 to 2 minutes to the baking time since they'll be starting cold. This makes them perfect for entertaining when you want to minimize last minute preparation.

Creative Variations

While blueberry is the classic version in our home, this recipe serves as a wonderful template for other flavors. Try raspberry jam with fresh raspberries, strawberry preserves with diced strawberries, or even apple butter with small diced apple pieces. For a more decadent version, add a small cube of cream cheese to the center before sealing. The possibilities are endless and allow you to use whatever fruits are in season.

Serving Suggestions

Serve these pie bombs slightly warm for the best experience. The contrast between the crisp, buttery exterior and warm, jammy interior is absolutely magical. For breakfast or brunch, pair with yogurt and additional fresh fruit. As a dessert, they shine when served with a small scoop of vanilla ice cream or lightly sweetened whipped cream. They also make wonderful additions to lunch boxes when completely cooled.

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Enjoy creating these bite-sized wonders, and make them part of your culinary traditions!

Frequently Asked Questions

→ Can I use different types of fruit for these pie bombs?

Absolutely! While blueberries create a wonderful flavor, you can substitute strawberry, raspberry, or peach jam with matching fresh fruit. Cherry, apple, or mixed berry variations also work beautifully with this technique.

→ How do I prevent the filling from leaking during baking?

Make sure to properly seal the edges by pinching firmly and rolling between your palms to secure. Don't overfill - about 1-2 teaspoons of jam and 2-3 berries is plenty. You can also use a fork to crimp the edges for extra security.

→ Can I make these ahead of time?

You can prepare the pie bombs up to the point of baking and refrigerate them for up to 24 hours. When ready to serve, just bake as directed, adding 1-2 minutes to the baking time if cooking from cold.

→ How should I store leftover pie bombs?

Store cooled pie bombs in an airtight container at room temperature for 1-2 days. They can be reheated in a 300°F oven for 5 minutes or microwaved for 10-15 seconds to restore their warm, gooey centers.

→ What can I serve with blueberry pie bombs?

These treats are delicious on their own but pair wonderfully with vanilla ice cream, whipped cream, or a drizzle of honey. For brunch, serve alongside coffee or tea. For dessert, a small scoop of lemon sorbet creates a lovely contrast.

→ Can I use homemade biscuit dough instead of refrigerated?

Yes! Homemade biscuit dough works beautifully for this recipe. Roll it to about ¼-inch thickness before cutting into circles. The texture may be slightly different but often results in an even more delicious final product.