Blueberry Pie Bombs Recipe (Air Fryer or Oven, 4 Ingredients)

These blueberry pie bombs are canned biscuit dough wrapped around blueberry pie filling, air fried until golden, then rolled in butter and cinnamon sugar. They taste like a warm slice of b

You may also see them called blueberry bombs or blueberry biscuit bombs. Same idea: a soft, golden biscuit shell with a jammy blueberry center. If you’ve made my air fryer apple pie bombs, this is the same easy method with a summery berry filling..

Why You’ll Love These Blueberry Pie Bombs

• Oven-friendly: no air fryer? Bake them instead (directions below).Ingredients Needed
• Four ingredients: biscuit dough, pie filling, butter and sugar.
• No deep frying: the air fryer gives a golden outside without a pot of oil.
• Easy to scale: one can of biscuits makes 16 bite-size bombs.

Ingredients for Blueberry Pie Bombs

The exact amounts are in the printable recipe card at the bottom of the post.

• Refrigerated biscuit dough: One 16.3-ounce can of Pillsbury Grands (8 biscuits). Each biscuit is split in half to make 16 blueberry biscuit bombs. Original or Southern Homestyle seal best; Flaky Layers tends to puff open. New to biscuit dough in the air fryer? My guide to air fryer canned biscuits covers the basics.
• Blueberry pie filling: One 21-ounce can. You will use about 1 cup; save the rest for topping ice cream or pancakes.
• Butter: Melted, for brushing so the sugar coating sticks.
• Cinnamon sugar: Granulated sugar mixed with ground cinnamon. Powdered sugar works too.
• Optional lemon glaze: Powdered sugar, milk and a little lemon zest, which brightens the blueberries.

How to Make Blueberry Pie Bombs in the Air Fryer

Step 1: Split and flatten the dough. Separate the biscuits, then peel each one into two thinner rounds. Press each round into a 3½-inch circle with your fingers.

Step 2: Fill. Spoon 1 level tablespoon of blueberry pie filling into the center of each circle. Use mostly berries and less sauce.

Step 3: Seal. Pull the edges up over the filling and pinch them together firmly. Roll gently between your palms into a ball and place seam side down.

Step 4: Air fry. Line the basket with parchment or spray it lightly. Add the bombs in a single layer with about 1 inch between them. Air fry at 350°F for 6 to 8 minutes, until deep golden brown. Cook in batches.

Step 5: Coat. Let them cool for 2 minutes. Brush with melted butter, then roll in cinnamon sugar. Serve warm.

The filling is extremely hot right out of the basket, so give them a few minutes before biting in.

Tips for the Best Blueberry Bombs

• Keep the dough cold. Work with a few biscuits at a time and leave the rest in the fridge. Warm dough tears and is hard to seal.
• Don’t overfill. One tablespoon is the most a half biscuit will hold. More than that and the bombs will split.
• Pinch, then roll. Pinching closes the seam; rolling smooths it so it won’t open as the dough puffs.
• Seam side down. The weight of the bomb keeps the seam shut while it cooks.
• Check early. Air fryers vary. Check at 6 minutes the first time you make these.
• Coat while warm. Sugar sticks best within a few minutes of cooking.

Variations

• Blueberry cream cheese bombs: Add a ½-teaspoon cube of softened cream cheese under the filling.
• Lemon blueberry: Skip the cinnamon sugar and dip the tops in lemon glaze.
• Other fruit: Swap in cherry or apple pie filling. For a flaky pie-crust version, try my air fryer cherry pie bombs.
• Chocolate: Fill with Nutella instead, like these air fryer Nutella bombs.

How to Bake Blueberry Pie Bombs in the Oven

Heat the oven to 375°F and line a baking sheet with parchment. Assemble the bombs as directed and place them seam side down, 2 inches apart. Bake 12 to 14 minutes until golden, then coat in butter and cinnamon sugar.

How to Store and Reheat

• Refrigerator: Cool completely and store in an airtight container for up to 3 days.
• Reheat: Air fry at 300°F for 2 to 3 minutes until warm.
• Freezer: Freeze cooked, uncoated bombs in a freezer bag for up to 2 months. Reheat from frozen at 320°F for 5 to 6 minutes, then add the butter and sugar.

Blueberry Pie Bombs FAQ

Can I use crescent roll dough instead of biscuits? Yes. Cut the dough into squares, fill, and pinch closed. Crescent bombs are smaller and flakier, and they cook in about 5 to 6 minutes.

Can I use pie crust? Yes, though the result is closer to a hand pie than a bomb. For that version, follow my air fryer blueberry hand pies.

Can I use fresh blueberries instead of canned filling? Yes. Simmer 1 cup of blueberries with 2 tablespoons of sugar, 1 tablespoon of cornstarch and 1 teaspoon of lemon juice until thick. Let it cool completely before filling. Raw berries release too much juice.

Why did my blueberry bombs leak? Usually too much filling, a seam that wasn’t pinched tightly, or dough that got warm. A small leak won’t hurt the flavor.

Are blueberry pie bombs the same as blueberry filled donuts? They’re close. Both are a soft dough with a blueberry center and a sugar coating. Pie bombs use biscuit dough and pie filling, so they’re quicker and taste more like pie.

Do I need to flip them? No. Most air fryers brown them evenly without flipping. If yours browns only the top, flip them at the halfway mark.

Craving the full-size version? Try my air fryer blueberry pie.