Blueberry Pie Bombs are my favorite kind of dessert: low effort, big payoff, and built around one simple star ingredient—blueberries. Canned blueberry pie filling doesn’t always get the attention it deserves, but it’s a pantry workhorse. It’s affordable, easy to store, and instantly turns basic biscuit dough into something that feels special enough for guests.
I like this recipe for real-life entertaining: last-minute plans, kids running around, or when you just don’t want to turn on the oven. You only need four ingredients, most of which you might already have on hand. The air fryer does the work, and you get warm, jammy blueberry centers wrapped in golden biscuit dough in under 25 minutes.
What I really appreciate about these Blueberry Pie Bombs is how flexible they are. You can make a small batch for a quiet night in, or double it for a party platter. Leftover pie filling never goes to waste—you can spoon any extra over yogurt, pancakes, or oatmeal the next morning. It’s also a smart way to stretch one can of filling into a dessert that feeds a crowd without spending much.
If you’re trying to keep ingredients simple, use store-brand biscuits and pie filling and save the good butter for brushing on top. The sparkling sugar adds that bakery-style finish, but you can swap in regular sugar if that’s what you’ve got. If you like the idea of easy, grab-and-go treats that taste like mini blueberry pies, these are worth a spot in your rotation.
Cozy Up with Homemade Blueberry Pie Bombs
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Tools of the Trade & Core Ingredients
- Air fryer
- Parchment paper or nonstick spray
- Pastry brush or clean food-safe brush
- Measuring spoons
- Small spoon for filling
- 1 can jumbo biscuits (5 count)
- 3/4 cup blueberry pie filling
- 2 tablespoons butter
- Sparkling sugar (or regular granulated sugar in a pinch)
What to Do
- Open the can of jumbo biscuits and separate them. Use a knife or your hands to divide each biscuit in half so you end up with 10 pieces of dough.
- Roll each piece into a smooth ball. Then press it flat with your fingers or the palm of your hand until it’s about 1/4 inch thick. The dough should be thin but not see-through, so it can hold the filling.
- Place about 1 tablespoon of blueberry pie filling in the center of each flattened piece of dough. Don’t spread it to the edges—leave a clean border so you can seal it easily.
- Bring two opposite sides of the dough up over the filling and pinch them together firmly. Then pinch the remaining sides together until the dough is completely sealed around the filling. Check for any gaps so the filling doesn’t leak out while cooking.
- Repeat the filling and sealing process with all remaining dough pieces until you have 10 sealed balls.
- Line the bottom of your air fryer basket with parchment paper (trim it so it fits and doesn’t block airflow), or lightly coat the basket with oil spray. Arrange the biscuit bombs in the basket, leaving about 1 inch of space between each one so they can puff and brown evenly.
- Air fry at 350°F for about 8 minutes, or until the dough is golden brown and cooked through. If your air fryer runs hot, start checking around 6 minutes.
- While they cook, melt the butter in a small bowl using the microwave or stovetop. As soon as the bombs come out of the air fryer, brush them with the melted butter and sprinkle generously with sparkling sugar.
- Let the Blueberry Pie Bombs cool for a few minutes before serving. The filling will be very hot, so wait until they’re warm, not blazing hot, before biting in.
Avoid Overfilling the Biscuits
It’s tempting to pack in as much blueberry pie filling as possible, but that’s the fastest way to end up with leaks and burnt sugar in your air fryer. Stick to about 1 tablespoon per biscuit half, and keep it in the center with a clean dough border around the edge. If the dough feels thin or tears when you pinch it, you’ve likely added too much filling. Just scoop a little out and reseal. A good test is to set the filled ball seam-side down on the counter—if filling oozes out, it’s overfilled. Remember, a well-sealed, modestly filled bomb will still taste rich and jammy once it’s cooked.
Air Fryer Spacing Tips
Air fryers work best when hot air can move all the way around the food, so crowding the basket will give you pale, undercooked spots. Aim for about 1 inch between each Blueberry Pie Bomb. If your air fryer is small, cook in two batches instead of forcing them all in at once. Don’t stack or overlap the bombs; they need their own space to puff up and brown. If you’re using parchment, cut it so it doesn’t cover the entire basket edge-to-edge—leave some room around the sides for airflow. Rotating the basket halfway through cooking can also help if your air fryer has hot spots.
Easy Filling Swaps
One of the best things about this recipe is how easily you can change the filling without changing the method. Any thick, fruit-based pie filling works: cherry, apple (chopped smaller), or peach are all budget-friendly options. Just make sure the filling isn’t too runny, or it will leak. You can also mix in a teaspoon or two of cream cheese with the blueberry filling for a richer center—just keep the total amount to roughly 1 tablespoon per biscuit piece. For a low-waste approach, use up any opened jars of jam or preserves in the fridge; choose ones with visible fruit pieces and a thicker texture so they hold up during cooking.
Before You Try It: FAQs
Can I bake these in the oven instead of the air fryer?
Yes, you can absolutely bake Blueberry Pie Bombs in a regular oven if you don’t have an air fryer. Place the filled and sealed bombs on a parchment-lined baking sheet, leaving space between each one. Bake at 375°F for about 12–15 minutes, or until they’re golden brown and cooked through. Check the bottoms for doneness; they should be lightly browned, not doughy. Brush with melted butter and sprinkle with sugar right after baking.
How can I tell if the biscuit dough is fully cooked inside?
The outside coloring isn’t the only clue. To check for doneness, carefully cut one Blueberry Pie Bomb in half after cooking. The interior dough should look fluffy and bread-like, with no wet or gummy spots. If you see raw-looking layers or dense, doughy sections, add 1–2 more minutes in the air fryer. Remember that different air fryers vary, so your perfect timing might be slightly longer or shorter than 8 minutes.
What’s the best way to store leftovers and reheat them?
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To avoid sogginess, don’t stack them while they’re still warm. For reheating, the air fryer is ideal: cook at 320°F for 3–5 minutes until warmed through. Avoid microwaving for too long, as it can make the dough chewy and the filling overly hot in spots. You can also freeze them for up to a month and reheat from frozen at a slightly lower temperature.
Can I make these ahead for a party or brunch?
You can prep Blueberry Pie Bombs ahead, which is helpful for entertaining. Assemble and seal the unbaked bombs, then place them on a parchment-lined tray and refrigerate, uncovered, for up to 4 hours. This helps the dough firm up. When you’re ready to cook, transfer them directly to the air fryer. Add an extra 1–2 minutes of cook time if they’re very cold. Wait to brush on the butter and sugar until right after cooking so they stay crisp and fresh-tasting.
Blueberry Pie Bombs
Equipment
- Air fryer
- Mixing bowl or small bowl
- Pastry brush
- Parchment paper or nonstick spray
Ingredients
- 1 can (5-count) jumbo biscuit dough
- 3/4 cup blueberry pie filling
- 2 tablespoons butter melted, for brushing
- sparkling sugar for sprinkling
Instructions
- Separate each jumbo biscuit into two pieces.
- Form each piece into a ball, then flatten or roll it into a disk about 1/4 inch thick.
- Place roughly 1 tablespoon of blueberry filling in the center of each dough disk.
- Fold the dough up over the filling and press the seams together—pinch two opposite sides, then the remaining sides—sealing completely. Avoid overfilling.
- Repeat the filling and sealing process for all dough pieces.
- Line the air fryer basket with parchment or lightly spray it. Arrange the filled biscuits about 1 inch apart so they have room to expand.
- Air fry at 350°F (175°C) for about 8 minutes, or until the bites turn golden brown.
- Brush the hot bites with melted butter and sprinkle sparkling sugar over the tops for a sweet, crunchy finish.
- Allow the blueberry bombs to cool briefly before serving so the filling sets slightly.
