Blueberry Pie Bombs
These Blueberry Pie Bombs are unbelievably easy, incredibly delicious, and perfect for sharing (or keeping all to yourself!).
Equipment
- Baking sheet
- Oven
Ingredients
- 8 count refrigerated biscuits flaky kind preferred
- 0.25 cup blueberry jam or preserves use your favorite brand
- 0.25 cup fresh blueberries frozen will work in a pinch
- 4 tbsp melted butter adds richness and a beautiful golden-brown color
- powdered sugar optional, for extra sweetness and elegance
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Separate the biscuits and gently flatten each one into a roughly 4-inch circle.
- Spoon about 1½ teaspoons of blueberry jam and 2-3 fresh blueberries into the center of each biscuit.
- Carefully fold the dough over the filling, pinching the edges together to seal. Place them seam-side down on your prepared baking sheet.
- Brush the tops of your pie bombs generously with melted butter.
- Bake for 12-15 minutes, or until they’re golden brown and cooked through.
- Let them cool slightly on the baking sheet before dusting with powdered sugar (if desired).
- Serve warm and enjoy!
Notes
Feel free to get creative! Other jams/preserves: Raspberry, strawberry, or even apple would be delicious. Add-ins: A sprinkle of cinnamon or a pinch of nutmeg would complement the blueberries beautifully. Glaze: A simple lemon glaze drizzled over the top would be a delightful addition. Don't overfill the biscuits – this can lead to messy spills. Seal the edges well to prevent the filling from leaking out during baking. For ahead-of-time prep, you can assemble the pie bombs the night before and bake them in the morning. Store them covered in the refrigerator. Store leftover Blueberry Pie Bombs in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They’re best served warm, but still tasty cold!