Blueberry Pie Bombs are about to become your new go-to dessert. These little pockets of joy combine all the flavors of a classic blueberry pie but in a bite-sized, hand-held version that’s perfect for sharing—or not sharing at all. Wrapped in flaky crescent roll dough and filled with juicy blueberries kissed with cinnamon and vanilla, they bake up golden and irresistible in just minutes.

Whether you’re baking for a weekend brunch, a cozy family dessert, or a last-minute potluck, this recipe is designed to make you look like a pastry pro without the fuss. Even if you’ve never tackled a homemade pie before, don’t worry. I’ll guide you through every step so you can bake with confidence.

Why You’ll Love This Recipe

There’s something magical about a dessert that feels both fancy and fuss-free, and these Blueberry Pie Bombs deliver on both fronts.

Key Benefits

• Quick and easy: You can have these on the table in about 30 minutes from start to finish. No need to make pastry from scratch.

• Perfectly portioned: Each little bomb is just the right size for a snack or dessert, making them great for parties or lunchboxes.

• Versatile: Use fresh or frozen blueberries, and the dough options are flexible too.

Suitable For

• Beginner bakers who want a no-fail recipe with maximum payoff.

• Busy parents looking for a fun baking project with kids.

• Entertainers who need a beautiful, crowd-pleasing dessert without spending hours in the kitchen.

Ingredients for Blueberry Pie Bombs

Here’s what you’ll need to whip up these beauties. Don’t worry—the list is short and sweet, and you might already have most of it on hand.

Core Ingredients

• Blueberries (1 cup): Fresh or frozen both work beautifully. Frozen berries might release a little extra juice, but that’s part of the charm.

• Granulated sugar (¼ cup): Just enough to sweeten the filling without overpowering the natural berry flavor.

• Cornstarch (1 tablespoon): Helps thicken the berry juices so you get that luscious, jammy filling.

• Lemon juice (1 teaspoon): A little acidity brightens up the sweetness of the berries.

• Ground cinnamon (½ teaspoon): Adds warmth and depth.

• Vanilla extract (1 teaspoon): A hint of vanilla makes the filling feel extra indulgent.

• Refrigerated crescent roll dough (1 package): The star shortcut. You can also use puff pastry for a flakier version.

• Egg (1, beaten): For that gorgeous golden finish.

• Powdered sugar (optional): For a pretty dusting after baking.

Substitutions and Tips

• No crescent dough? Puff pastry or biscuit dough are excellent alternatives.

• Want a vegan version? Use plant-based pastry dough and swap the egg wash for a little almond milk or melted coconut oil.

• Less sugar? Swap with coconut sugar or reduce by a tablespoon for a slightly tarter filling.

• Extra flavor boost: Add lemon zest to the filling for a brighter, citrusy note.

Best Blueberries for Blueberry Pie Bombs

Wondering whether to use fresh or frozen blueberries? The good news is you can’t go wrong with either.

• Fresh blueberries are ideal in season (hello, summer berry picking!), offering a firmer texture and vibrant flavor.

• Frozen blueberries are a lifesaver in the off-season. No need to thaw—just toss them straight into the filling. To minimize excess juice, you can sprinkle a little extra cornstarch if using frozen berries.

This flexibility means you can enjoy these pie bombs year-round, not just during blueberry season.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen setup to pull these off, but having the right tools will make the process smoother.

Must-Have Tools

• Baking sheet: To bake your pie bombs to golden perfection.

• Parchment paper: Keeps cleanup easy and prevents sticking.

• Mixing bowl: For preparing the filling.

• Pastry brush: To apply the egg wash evenly.

Nice-to-Have Tools

• Pastry crimper or fork: Helps seal the edges and adds a decorative touch.

• Cooling rack: Allows the pie bombs to cool without getting soggy bottoms.

How to Make Blueberry Pie Bombs

This is where the magic happens. Don’t let the impressive name fool you—making Blueberry Pie Bombs is as easy as stirring, filling, and baking. I’ll walk you through it step by step, with plenty of tips along the way to make sure yours come out golden, flaky, and packed with blueberry goodness.

Step 1: Prepare the Filling

In a medium mixing bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Give everything a gentle stir until the berries are evenly coated and the sugar begins to dissolve slightly.

Pro tip: If you’re using frozen blueberries, there’s no need to thaw them first. Just toss them straight into the bowl. However, add an extra teaspoon of cornstarch to help soak up the extra juices they’ll release while baking.

This filling is sweet and just a little tart, with a warm hint of cinnamon that makes the blueberries taste like summer in a pastry shell.

Step 2: Preheat the Oven

Set your oven to 375°F (190°C) and allow it to preheat fully. This ensures the dough puffs up beautifully and turns golden brown. While you wait, line a baking sheet with parchment paper so your pie bombs won’t stick and cleanup stays easy.

Step 3: Assemble the Pie Bombs

Unroll your crescent dough and separate it into triangles if using crescent rolls, or cut into squares if using puff pastry.

Spoon 1 to 2 tablespoons of the blueberry filling into the center of each piece of dough. Resist the urge to overfill—they may look small, but the berries release juices as they bake, and too much filling can lead to leaks.

Fold the dough over the filling to enclose it completely. Pinch the edges together tightly, then use a fork to crimp for extra security and a pretty, rustic finish.

Tip: If the dough feels sticky, dust your hands lightly with flour to make sealing easier.

Step 4: Brush and Bake

Crack the egg into a small bowl and beat it lightly to create an egg wash. Brush it over the tops of your pie bombs. This step is what gives them that bakery-perfect golden sheen.

Place the pie bombs on your prepared baking sheet, leaving about two inches between each to allow for puffing.

Slide the baking sheet into the preheated oven and bake for 12 to 15 minutes, or until the dough is golden brown and you can see little bubbles of blueberry filling peeking out.

Step 5: Cool and Serve

Once baked, let the pie bombs cool on a wire rack for about 10 minutes. They’ll still be warm enough for the filling to be gooey but not so hot that they’ll burn your tongue.

For an extra touch, dust with powdered sugar just before serving. These are delicious as they are, but they’re also heavenly with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Tips for Success

• Seal edges well: To prevent the filling from leaking, make sure the dough is sealed tightly. A little water on your fingers can help the edges stick together better.

• Don’t overfill: It’s tempting to pack in extra blueberries, but stick to the recommended amount to avoid bursting.

• Watch the bake time: Every oven runs a little differently. Start checking at 12 minutes and keep an eye on them. You’re looking for a deep golden brown color.

How to Store Blueberry Pie Bombs

These little pastries are best enjoyed fresh out of the oven, but if you do have leftovers, here’s how to keep them tasting their best.

At Room Temperature

Store in an airtight container for up to 2 days. They’ll stay soft, but to revive their crispness, pop them in a 300°F oven for a few minutes before serving.

In the Refrigerator

For longer storage, refrigerate for up to 5 days. Reheat in the oven rather than the microwave to keep the pastry from going soggy.

Freezing Tips

You can freeze Blueberry Pie Bombs baked or unbaked. To freeze baked ones, let them cool completely first. Wrap individually in plastic wrap and store in a freezer bag. To serve, bake from frozen at 350°F for about 10 minutes.

Frequently Asked Questions

Can I make Blueberry Pie Bombs ahead of time?

Yes. Assemble them up to a day in advance and keep covered in the fridge until ready to bake. Bake straight from the fridge, adding an extra minute or two to the bake time.

Can I use other fruits?

Absolutely. Try diced apples with a sprinkle of brown sugar and cinnamon, or swap in raspberries or chopped peaches for a summer twist.

What if I don’t have crescent dough?

Puff pastry makes an excellent substitute and gives a flakier texture. Just cut it into squares and follow the same assembly steps.

Related Recipes

If you loved these Blueberry Pie Bombs, you might enjoy these other sweet treats:

• Lemon Raspberry Cupcakes – Bright citrus paired with juicy berries in fluffy cupcakes.

• Pineapple Upside-Down Cupcakes – A mini version of the classic tropical dessert.

• Strawberry Dump Cake – An effortless fruit dessert perfect for busy days.

• Oatmeal Cake – A comforting, old-fashioned cake topped with sweet coconut frosting.

• Cinnamon Roll French Toast Roll-Ups – A decadent breakfast or dessert hybrid.

Conclusion

There’s something special about a dessert that’s as easy to make as it is delightful to eat. Blueberry Pie Bombs check all the boxes: quick, delicious, and perfect for sharing. Whether you’re serving them warm with ice cream or packing them up for a picnic, they’re sure to disappear fast. Try them once, and they’ll earn a permanent spot in your dessert rotation.

Blueberry Pie Bombs

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• Author: Ava
• Total Time: 25 minutes
• Yield: 8 pie bombs 1x
• Diet: Vegetarian

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Description

Blueberry Pie Bombs are a fun, easy dessert featuring juicy blueberries wrapped in golden, flaky pastry. Perfect for parties or a sweet family treat.

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Ingredients

Scale 1x2x3x

• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 package refrigerated crescent roll dough (or puff pastry)
• 1 egg (for egg wash)
• Optional: powdered sugar for dusting

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine blueberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix gently.
3. Unroll crescent dough and separate into triangles or cut puff pastry into squares.
4. Spoon 1-2 tablespoons of blueberry mixture onto each piece. Fold and seal edges tightly.
5. Brush tops with beaten egg for a golden finish.
6. Bake 12–15 minutes until golden brown and bubbly. Cool slightly before serving. Dust with powdered sugar if desired.

Notes

• Don’t overfill to prevent leaks.
• Add lemon zest for extra brightness.
• Use almond milk for egg wash in a vegan version.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pie bomb
• Calories: 180
• Sugar: 8g
• Sodium: 220mg
• Fat: 9g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg

Keywords: Blueberry Pie Bombs, mini blueberry pies, crescent roll desserts, puff pastry hand pies, easy blueberry dessert