Blueberry Pie Bombs
These Blueberry Pie Bombs are the perfect treat for a cozy night in, a bake sale, or even a special occasion – and they’re surprisingly simple to whip up!
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 can (8 count) refrigerated biscuits The secret weapon for super-fast baking! I like to use the flaky kind.
- 1/4 cup blueberry jam or preserves Adds a burst of sweet, fruity flavor. Homemade is amazing if you have some on hand!
- 1/4 cup fresh blueberries For a little extra pop of juicy freshness. Frozen will work in a pinch, just be sure to drain them well.
- 4 tablespoons melted butter For a beautiful golden brown crust and extra richness. Salted butter adds a lovely depth of flavor.
- powdered sugar For a touch of extra sweetness and visual appeal. A light dusting is all you need!
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Separate the biscuits and gently flatten each one into a 4-inch circle. Don't worry about making them perfect, rustic is charming!
- Place 1 ½ teaspoons of blueberry jam and 2-3 fresh blueberries in the center of each biscuit. Don't overfill – you want enough filling to be delicious but not so much that it spills out during baking.
- Carefully fold the dough over the filling, pinching the edges to seal and forming a ball. Place each pie bomb seam-side down on the prepared baking sheet.
- Brush the tops of the pie bombs with melted butter. This adds shine and flavor.
- Bake for 12-15 minutes, or until they're beautifully golden brown. Keep a close eye on them towards the end, ovens vary!
- Let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Then, dust with powdered sugar (if using) and serve warm. Enjoy!
Notes
Feel free to experiment! Try raspberry, strawberry, or even blackberry jam for a different flavor profile. Add a sprinkle of chopped pecans or walnuts for added crunch. A dash of cinnamon or nutmeg in the filling adds warmth. Drizzle a simple lemon glaze over the cooled pie bombs for an extra touch of elegance. Don't overbake! Slightly underbaked pie bombs will be softer and more gooey. If using frozen blueberries, make sure to thaw and drain them completely before adding them to the filling to prevent a soggy bottom. For an easier cleanup, use a silicone baking mat instead of parchment paper. These are best served warm, but can be stored at room temperature for a day or two in an airtight container.