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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, combine blueberries, sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix gently.
- Unroll crescent dough and separate into triangles or cut puff pastry into squares.
- Spoon 1-2 tablespoons of blueberry mixture onto each piece. Fold and seal edges tightly.
- Brush tops with beaten egg for a golden finish.
- 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