Blueberry Pie Bombs – Easy, Gooey, and Irresistibly Delicious

Looking for a quick, sweet treat that tastes like homemade pie without all the work? These Blueberry Pie Bombs are the perfect solution!
Made with refrigerated crescent dough, luscious blueberry pie filling, and topped with a dreamy glaze and cinnamon-sugar sprinkle, they’re golden, gooey, and bursting with flavor. Whether you’re entertaining guests, planning a brunch spread, or craving a fruity dessert with minimal prep, these pie bombs will hit the spot.

 Ingredients

For the Blueberry Bombs:

• 1 can (8 oz) refrigerated crescent roll dough
• 1 cup blueberry pie filling (store-bought or homemade)

For the Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

 Instructions

1. Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

2. Prepare the Dough

Open the can of crescent roll dough and gently unroll it onto a clean surface.
Separate the dough along the perforated lines to form 8 individual triangles.

3. Add the Blueberry Filling

Spoon about 1 tablespoon of blueberry pie filling onto the center of each triangle. Be careful not to overfill, or the filling may leak out during baking.

4. Seal and Shape

Fold each triangle over the filling, bringing the corners together to form a sealed pouch or bomb shape.
Pinch the edges tightly to fully enclose the filling and prevent it from oozing out in the oven.

5. Bake to Golden Perfection

Place the filled dough bombs on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 12 to 15 minutes, or until the dough is puffed and golden brown.

6. Make the Glaze

While the pie bombs are baking, prepare the vanilla glaze.
In a small bowl, whisk together:

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
  Mix until smooth and pourable. Set aside.

7. Mix the Cinnamon Sugar

In another small bowl, stir together:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

This will be used as a sweet, spiced finishing touch on top of the glaze.

8. Cool Slightly and Finish

Once the blueberry bombs are done, remove them from the oven and allow to cool for about 5 minutes.
While still warm, drizzle each pie bomb with the vanilla glaze, then sprinkle the cinnamon sugar over the top.

Serving Suggestions

Serve these Blueberry Pie Bombs warm or at room temperature. They’re fantastic on their own or paired with:

• A scoop of vanilla ice cream
• Fresh blueberries
• A hot cup of coffee or tea

Perfect for brunch, dessert tables, or casual snacking.

 Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pie bombs
• Calories per serving: ~210 kcal (approximate)
•  Tips for Success

• For a richer flavor, brush the dough with a bit of melted butter before baking.
• Want to make it more homemade? Use homemade blueberry compote instead of canned filling.
• These pie bombs are best enjoyed fresh but can be stored in an airtight container for up to 2 days.