Description
These Blueberry Pie Bombs are delightful bite-sized treats featuring a flaky biscuit exterior filled with a sweet and tangy blueberry filling. They are easy to prepare and bake, resulting in golden, juicy bombs topped with a crunchy sugar coating and an optional vanilla glaze for extra sweetness. Perfect for breakfast, dessert, or a snack, these bombs combine classic pie flavors in a fun and convenient handheld form.
Ingredients
Scale
Dough
- 1 can (16.3 oz) refrigerated buttermilk biscuits (8 count)
- Cooking spray or butter for greasing
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
Topping
- 3 tablespoons unsalted butter, melted
- 2 tablespoons coarse sugar or turbinado sugar for sprinkling
Optional Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Your Workspace: Preheat your oven to 375°F (190°C) and generously grease a 12-cup muffin tin with butter or cooking spray to prevent sticking. Also, line a baking sheet with parchment paper for a backup workspace.
- Create the Blueberry Filling: In a medium bowl, gently combine blueberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss the ingredients until the blueberries are evenly coated and start releasing juices, forming a jammy consistency. If using frozen berries, work quickly to avoid excess thawing.
- Prepare the Biscuit Dough: Remove the biscuits from the can and separate them carefully. On a lightly floured surface, gently flatten each biscuit to about 4 inches in diameter using your palm or a rolling pin. Aim for rustic shapes that are thin enough to wrap but won’t tear easily.
- Assemble the Bombs: Place about 1 1/2 tablespoons of the blueberry filling in the center of each flattened biscuit. Gather the dough edges around the filling, pinching and twisting to seal completely. The seal is crucial to prevent filling leakage during baking. Roll each ball gently between your palms to form a smooth, round shape.
- Final Touches: Place each sealed bomb seam-side down into the greased muffin cups. Brush the tops generously with melted butter, then sprinkle with coarse or turbinado sugar for a crunchy topping.
- Bake to Golden Perfection: Bake the bombs for 12-15 minutes until the tops are golden brown and sound hollow when tapped. Avoid opening the oven too early to ensure even baking. The kitchen will fill with an enticing aroma of butter, cinnamon, and sweet blueberries.
- Cool and Optional Glaze: Let the bombs cool in the pan for 5 minutes before transferring to a wire rack. For the optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm bombs for an extra indulgent touch.
Notes
- Use fresh blueberries for best results, but frozen blueberries work well if handled quickly to prevent excessive juice release.
- Properly sealing the dough is essential to avoid leakage during baking.
- Coarse sugar adds a pleasant crunch on top, but you can substitute with regular granulated sugar if needed.
- The glaze is optional but adds a lovely sweetness and visual appeal.
- Serve warm for the best texture and flavor experience.
