Here’s a fun, easy, and portable dessert recipe for Blueberry Pie Bombs—miniature blueberry pies wrapped in dough and baked until golden. Perfect for snacks, parties, or lunchboxes.
🫐 Blueberry Pie Bombs
Ingredients (Makes ~8–10 bombs)
- 1 can (8 oz) refrigerated crescent roll dough or puff pastry
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- 1/2 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar or glaze for topping
Instructions
1. Preheat Oven
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
2. Prepare Filling
- In a small bowl, mix blueberries, sugar, lemon juice, cornstarch, and vanilla.
3. Assemble Bombs
- Unroll dough and cut into squares (about 3×3 inches).
- Spoon 1–2 tablespoons of blueberry mixture onto the center of each square.
- Fold corners or edges to seal, pinching tightly.
- Brush the tops with beaten egg.
4. Bake
- Place on prepared baking sheet.
- Bake for 15–20 minutes, until golden brown and bubbly.
5. Cool & Serve
- Let cool 5 minutes.
- Optional: dust with powdered sugar or drizzle with glaze.
Tips
- Thick filling: Use cornstarch to prevent juices from leaking.
- Flavor boost: Add a pinch of cinnamon or nutmeg to the filling.
- Serving ideas: Serve warm with ice cream or a dollop of whipped cream.
These Blueberry Pie Bombs are fun, fruity, and perfect for individual servings—a portable twist on classic blueberry pie.
I can also give a mini muffin tin version or a handheld breakfast-style version if you want.
