Grandma’s Blueberry Pie Bombs
There’s something undeniably comforting about a warm, handheld dessert fresh from the oven — especially when it’s bursting with sweet blueberry filling and coated in buttery cinnamon sugar. Grandma’s Blueberry Pie Bombs are the kind of treat that feels nostalgic and homemade, even though they start with simple refrigerated biscuit dough. They’re quick, easy, and perfect for family gatherings, bake sales, holidays, or an after-dinner indulgence.
Soft on the outside and filled with jammy blueberries inside, these little “pie bombs” bake up golden and tender, with a lightly crisp cinnamon-sugar topping. Add a creamy surprise center or a hint of lemon for brightness, and you’ve got a dessert that tastes like it came straight from Grandma’s kitchen.
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: 30 minutes
Servings: 8 pie bombs
Ingredients
Main Ingredients
1 can (16.3 oz) refrigerated biscuit dough (8-count package, such as Pillsbury Grands)
1 cup blueberry pie filling (store-bought or homemade)
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
Optional Additions
Cream Cheese Filling (for creamy center):
4 oz cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Lemon Brightness:
1 teaspoon lemon zest or 1 teaspoon fresh lemon juice (stirred into blueberry filling)
Instructions
Preheat oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare cinnamon sugar: In a small bowl, mix granulated sugar and cinnamon. Set aside.
Prepare cream cheese filling (optional): In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
Flatten biscuits: Separate biscuit dough and gently flatten each piece into a 4-inch circle using your hands or a rolling pin.
Add filling: Place about 1 tablespoon of blueberry pie filling in the center of each dough circle. Add 1 teaspoon cream cheese filling if using.
Seal tightly: Carefully bring edges together and pinch firmly to seal, forming a ball. Ensure no filling is exposed.
Place seam-side down: Arrange on prepared baking sheet, leaving space between each.
Brush with butter: Brush tops generously with melted butter.
Add cinnamon sugar: Sprinkle or roll tops in cinnamon-sugar mixture.
Bake: Bake 12–15 minutes, until golden brown. Cool slightly before serving.
Tips
Don’t overfill or sealing becomes difficult.
Pinch seams tightly to prevent leaking.
Use parchment paper for easy cleanup.
Chill cream cheese mixture briefly for easier handling.
Add lemon zest sparingly to avoid overpowering sweetness.
Bake until golden, not dark brown for soft texture.
Cool slightly before eating — filling gets very hot.
Use thick pie filling to avoid runny centers.
Brush butter evenly for uniform browning.
Serve warm for best flavor and texture.
Variations
Swap blueberry for cherry or apple pie filling.
Add white chocolate chips inside.
Drizzle with powdered sugar glaze after baking.
Roll fully in cinnamon sugar like donut holes.
Add chopped pecans for crunch.
Use strawberry filling with lemon zest.
Make air fryer version (350°F for 8–10 minutes).
Add a streusel crumble topping.
Use homemade biscuit dough.
Serve with vanilla ice cream.
Q&A
Can I use crescent dough instead?
Yes, but texture will be flakier and lighter.
Can I freeze them?
Yes, freeze baked bombs and reheat in oven.
Why did my filling leak?
Dough may not have been sealed tightly.
Can I make them ahead of time?
Yes, assemble and refrigerate before baking.
How do I store leftovers?
Store in airtight container up to 3 days.
Can I use homemade blueberry filling?
Absolutely — thicker filling works best.
Are they overly sweet?
They’re sweet but balanced; lemon helps cut sweetness.
Can I reduce sugar topping?
Yes, adjust cinnamon sugar to preference.
Can I reheat them?
Warm in oven at 300°F for 5–7 minutes.
Can kids help make these?
Yes! They’re perfect for family baking fun.
Nutrition
(Approximate per pie bomb)
Calories: 220–260
Carbohydrates: 32–36g
Fat: 9–12g
Protein: 3–4g
Sugar: 14–18g
Sodium: 350–450mg
(Nutrition varies depending on filling and optional additions.)
Conclusion
Grandma’s Blueberry Pie Bombs are the perfect blend of nostalgic charm and modern convenience. With tender biscuit dough, sweet blueberry filling, and a buttery cinnamon-sugar topping, they deliver all the flavor of a classic pie in a fun, handheld form.
Whether you keep them simple or add a creamy surprise center and bright lemon twist, these little dessert bombs are guaranteed to bring smiles. Warm, sweet, and bursting with fruity goodness, they’re a reminder that sometimes the simplest recipes create the sweetest memories.