Why You’ll Love These Little Beauties
So, let me tell you about these Blueberry Pie Bombs. I first stumbled upon them when I was rummaging through my pantry, craving something sweet but not in the mood to bake a whole pie—who has time for that on a lazy Sunday afternoon, right? These pie bombs are like little pockets of joy, and they come together faster than you can say ‘pie crust’! My family can’t get enough of them (especially when I’ve overdone the blueberry filling, oops!).
What’s In It – The Ingredients List
- 1 can of refrigerated biscuit dough (Pillsbury is my go-to, but any brand will do)
- 1 cup fresh blueberries (or frozen if you’re in a pinch)
- 1/4 cup sugar (though I’ve used honey when I ran out!)
- 1 tsp lemon zest (my secret weapon—shh!)
- A pinch of cinnamon (totally optional but worth it)
- Butter for greasing (or a trusty non-stick spray)
Let’s Get Cooking
- Preheat your oven to 375°F (190°C). I always forget this step until I’m halfway through, but don’t skip it!
- In a small bowl, mix the blueberries, sugar, lemon zest, and cinnamon. I usually have a taste test here just because, well, why not?
- Flatten each biscuit into a 4-inch circle. I use the heel of my hand, but a rolling pin works too (if you can find it!).
- Spoon about a tablespoon of that lovely blueberry mixture into the center of each circle. Try not to overfill—trust me, it gets messy.
- Pinch the edges together to seal and form a little ball. Don’t worry if some blueberry juice starts escaping; it adds character!
- Place them seam-side down on a greased baking sheet and bake for 15-18 minutes until they’re golden and fragrant.
Notes From My Kitchen
If they come out a bit more rustic than expected, embrace it! I think the imperfections make them even more charming. Also, if you’re worried about sticky fingers, parchment paper is your friend.
Variations I’ve Experimented With
Once I tried adding a bit of cream cheese inside—delicious! But avoid dark chocolate chips inside, it just doesn’t melt right (maybe it’s just me!).
What If You Don’t Have…
No rolling pin? No problem! A wine bottle works wonders in a pinch. Just be careful not to have a wine tasting session at the same time, haha!
How to Store These Babies
You can keep them in an airtight container for a couple of days. But let’s be honest, they never last more than a day in my house.
Serving Up Some Blueberry Love
I love serving these warm with a scoop of vanilla ice cream. It’s a bit of a showstopper at family gatherings (and by gatherings, I mean when the kids are home from school!).
Pro Tips (Learned the Hard Way)
Don’t rush the sealing step. I once did, and ended up with blueberry lava on my baking sheet. Take your time with it—worth it!
Burning Questions Answered
Can I use other fruits? Absolutely! Raspberries work well, or even diced apples if you’re feeling adventurous.
What if I don’t have lemon zest? You can skip it, but I think it adds a nice zing. Maybe try orange zest if you have it!
Can I make these ahead? Sure thing. You can prep them and keep them in the fridge for an hour or so before baking.
Looking for more blueberry magic? Check out this classic blueberry pie or these blueberry muffins recipes for some inspiration!