Delicious Blueberry Pie Bombs

This blueberry pie bombs recipe transforms ordinary refrigerated biscuits into delectable, jam-filled treats that taste like they came from a fancy bakery. The combination of fresh blueberries and blueberry jam creates pockets of warm, fruity goodness inside a buttery, golden crust.

I first made these pie bombs for a last minute playdate when I needed something special but had limited time. The children were so delighted by the "exploding" berry centers that they've become our go to treat for celebrations big and small.

Ingredients

• Refrigerated biscuits: 1 can (8 count) Provides the perfect pillowy exterior that bakes to golden perfection
• Blueberry jam: ¼ cup Creates the sweet gooey center that makes these treats irresistible
• Fresh blueberries: ¼ cup Adds texture and bursts of fresh flavor among the jam
• Melted butter: 4 tablespoons Ensures a crispy exterior and rich flavor throughout
• Optional powdered sugar: Creates a beautiful finish and adds just the right touch of sweetness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F and prepare a baking tray with parchment paper or a silicone mat. This temperature allows the biscuit exterior to become golden while giving the filling enough time to warm without burning. The parchment prevents any potential leaks from creating a sticky mess.

Flatten the Biscuits:

Take each refrigerated biscuit and press it into a circle about 4 inches in diameter. You can use your fingers to gently press outward from the center or use a rolling pin for more even thickness. The goal is to create enough surface area to hold the filling while still having plenty of dough to seal.

Add the Filling:

Place approximately 1 to 1½ teaspoons of blueberry jam in the center of each flattened biscuit. The key is restraint here as too much filling will cause leakage. Add 2 to 3 fresh blueberries on top of the jam to create texture variation and fresh flavor pockets within the sweet jam.

Seal the Pie Bombs:

Carefully fold the edges of each biscuit up and around the filling bringing all edges together at the top. Pinch firmly to create a complete seal ensuring no filling can escape. Roll gently between your palms to create a smooth ball shape with the seam at the bottom.

Butter Coating:

Dip each sealed pie bomb into your melted butter ensuring complete coverage. This butter does triple duty adding flavor creating the golden exterior and helping the optional powdered sugar adhere later. Make sure to coat thoroughly but let excess butter drip off.

Arrange and Bake:

Position your buttered pie bombs on the prepared baking sheet with the seam side down and at least an inch apart. They will expand during baking so adequate spacing prevents them from merging together. Bake for 12 to 15 minutes watching for that perfect golden brown color.

Cool and Dust:

Allow the freshly baked pie bombs to rest for about 5 minutes after removing from the oven. This cooling period lets the molten filling begin to set making them easier to handle. If desired dust lightly with powdered sugar using a fine mesh strainer for even distribution.

Serve and Enjoy:

These treats are at their absolute best when served warm when the contrast between the crisp exterior and gooey interior is most pronounced. However they remain delicious at room temperature making them perfect for packing in lunches or enjoying later.

Save

The fresh blueberries truly make this recipe special. While they might seem like a small addition their burst of flavor and slight tartness perfectly balances the sweetness of the jam. My daughter always insists on counting exactly three blueberries into each bomb claiming it creates the perfect jam to fruit ratio.

Make Ahead Options

These blueberry pie bombs can be fully prepared up to the baking stage then refrigerated for up to 24 hours before baking. Simply place the assembled but unbaked bombs on a parchment lined tray cover loosely with plastic wrap and refrigerate. When ready to bake allow them to sit at room temperature for 10 minutes while the oven preheats then proceed with the butter coating and baking as directed. This makes them perfect for planning ahead for brunches or breakfast gatherings.

Creative Variations

While blueberry is the classic version this versatile recipe welcomes adaptation. Try strawberry jam with diced fresh strawberries for a summery version or apple butter with tiny diced apple pieces in fall. For a decadent twist chocolate hazelnut spread with a few chocolate chips creates a molten chocolate center that chocolate lovers adore. During holiday seasons cranberry sauce with orange zest makes a festive variation that pairs beautifully with morning coffee.

Serving Suggestions

These pie bombs shine as part of a brunch spread alongside savory options like egg dishes or breakfast casseroles. For dessert serve them warm with a scoop of vanilla ice cream and a light drizzle of honey for elevated indulgence. They also pair wonderfully with coffee or tea for afternoon gatherings. For children's parties arrange them on a tiered stand dusted with colored sugar to match your party theme.

Storage Solutions

While best enjoyed fresh these treats maintain their quality remarkably well. Store completely cooled pie bombs in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 5 days. To reheat place them in a 300°F oven for 5 minutes or microwave individual bombs for 10 to 15 seconds just until warmed through. The texture is best when reheated in an oven or toaster oven which helps recrisp the exterior.

Recipe FAQs

→ Can I use different types of jam in these pie bombs?

Absolutely! While blueberry jam creates the classic flavor profile, you can experiment with strawberry, raspberry, blackberry, or mixed berry jams. Just maintain the same quantities to prevent overfilling and leakage during baking.

→ How do I prevent the pie bombs from leaking during baking?

Ensure you don't overfill the biscuits (stick to 1-1½ teaspoons of jam and 2-3 berries), pinch the edges very firmly to create a tight seal, and place them seam-side down on the baking sheet. If they're still leaking, try chilling the assembled bombs for 10 minutes before baking.

→ Can I make these pie bombs in advance?

You can assemble them up to 24 hours ahead and store covered in the refrigerator before baking. They're best enjoyed fresh from the oven, but leftovers can be stored in an airtight container for 1-2 days and briefly reheated in the oven to restore some crispness.

→ What's the best way to serve blueberry pie bombs?

Serve them warm for the most delightful gooey center experience. They pair beautifully with vanilla ice cream, whipped cream, or a drizzle of cream cheese glaze. For brunch, serve alongside coffee or tea. They're also perfect as portable snacks once cooled.

→ Can I freeze blueberry pie bombs?

Yes! You can freeze them either before or after baking. To freeze before baking, arrange the assembled bombs on a baking sheet until frozen solid, then transfer to a freezer bag. When ready to bake, add 3-5 minutes to the baking time. Baked bombs can be frozen for up to 2 months and reheated in the oven.

→ Are there any variations I can try with this basic technique?

This versatile technique works with numerous fillings. Try chocolate chips with peanut butter, apple pie filling with cinnamon, cream cheese with cherry preserves, or go savory with pizza fillings, cheese and herbs, or scrambled eggs with bacon bits.