Blueberry Pie Bombs — Creamy, Jam‑Filled Pastry Bites

These **Blueberry Pie Bombs** (sometimes credited to “deesviral”) are delightful little pastries that combine a soft golden biscuit dough exterior, a creamy cheesecake layer, and a burst of blueberry pie filling in the center. They’re perfect for breakfast, dessert, brunch, or as a sweet snack.

What makes them especially appealing: quick prep, minimal ingredients, and a surprise filling inside each “bomb.” Many share versions on social media. :contentReference[oaicite:0]{index=0}

What You’ll Need: Ingredients & Equipment

Ingredients

Here’s the ingredient list likely to match the original viral version:

• 1 can (16.3 oz) refrigerated biscuit dough (8-count) :contentReference[oaicite:1]{index=1}
• 1 cup blueberry pie filling :contentReference[oaicite:2]{index=2}
• 4 oz cream cheese, softened :contentReference[oaicite:3]{index=3}
• 2 tablespoons powdered sugar :contentReference[oaicite:4]{index=4}
• 1 teaspoon vanilla extract :contentReference[oaicite:5]{index=5}

**Optional additions or tweaks (not in all viral versions):**

– A pinch of salt in the cream cheese mixture
– A dusting of powdered sugar or a glaze on top
– Using different jam or fruit fillings

Equipment

• Mixing bowl
• Small bowl or ramekin (for cream cheese blend)
• Measuring spoons / scale
• Rolling pin (optional, if flattening dough)
• Jumbo muffin tins or regular muffin tins (depending on size you want)
• Parchment liners or greasing muffin wells
• Oven & wire cooling rack

Step‑by‑Step Instructions

Here’s a thorough method, with helpful notes to ensure success.

1. Preheat & Prep

Preheat your oven to **350 °F (175 °C)** (typical for biscuit dough baking). Grease your muffin tin or line with parchment liners.

2. Prepare the Cream Cheese Filling

In a small mixing bowl, combine the softened cream cheese, **2 tablespoons powdered sugar**, and **1 teaspoon vanilla extract**. Beat until smooth and creamy. You want a spreadable, but not overly loose, consistency.

3. Divide and Shape Biscuit Dough

Open the refrigerated biscuit dough. The typical can contains 8 biscuits. Depending on the size of muffin wells you use (jumbo or standard), decide whether to use one biscuit per bomb or slightly flatten.

If the biscuit is already round, you may gently stretch or flatten it to better cover the bottom and sides of a muffin well. You want it to reach slightly up the sides to hold filling.

4. Layer: Base, Cream Cheese, Jam, Top

Into each muffin well:

1. Press one piece of biscuit dough into the bottom, forming a base and a bit up the sides.
2. Place a small dollop (~1 tablespoon or less, depending on size) of the cream cheese mixture on top of the biscuit base.
3. Top the cream cheese layer with **blueberry pie filling** — again a tablespoon (or slightly less) so it doesn’t overflow. Be careful not to overfill.
4. Fold or pinch the remaining edges of the biscuit dough up over the filling (or place another piece of dough on top and pinch closed), forming a sealed “bomb.”

Ensure the seams are pinched or sealed well so that filling doesn’t ooze excessively during baking.

5. Bake

Place in the preheated oven and bake for **12–18 minutes**, depending on muffin size, until the dough is golden brown and cooked through. The filling should be hot and bubbly (but not boiling over).

If the top is browning too quickly while center is underbaked, tent loosely with foil for the last few minutes.

6. Cool & Serve

After removing from oven, let them cool in the tin for ~5 minutes. Then carefully lift or loosen edges with a knife and transfer to a wire rack to cool further.

Serve warm or at room temperature. Optionally dust with powdered sugar or drizzle a thin glaze (powdered sugar + milk) over the top.

Chef Tips & Best Practices

• Don’t overfill: Too much jam or cream cheese can cause the filling to burst out and make a mess.
• Seal well: Pinch seams tightly to minimize leaks.
• Uniform size: If possible, use biscuits of equal size or portion dough equally so all bombs bake evenly.
• Chill before baking: If your dough feels too soft or sticky, refrigerate for 5–10 minutes to firm up before placing in muffin tin.
• Use thick filling: A slightly thick jam or pie filling helps reduce runniness.
• Check dough doneness: The dough should be cooked through—test with a toothpick through part of the outer dough (not center)—it should come out with a few moist crumbs not raw dough.
• Serve when warm: These taste best when the cream cheese is slightly soft and the jam is warm. But they also hold up well later.

Variations & Flavor Twists

You can adapt this “bomb” concept in many ways. Here are ideas:

• Other fruit fillings: Use strawberry jam, cherry pie filling, mixed berry, apple pie filling — whatever you like.
• Different cheeses: Instead of cream cheese, use mascarpone + a bit of sugar, ricotta (with a hint of lemon), or flavored cream cheese (e.g. strawberry cream cheese).
• Spices & aromatics: Add a pinch of cinnamon, nutmeg, or lemon zest in your cream cheese layer or even mix with the dough.
• Glaze topping: After baking, drizzle with vanilla glaze, lemon glaze, or even a blueberry glaze to echo the filling.
• Mini versions: Use mini muffin tins for bite-sized bombs — reduce filling and baking time accordingly.
• Dusting sugar: After baking, dust tops lightly with powdered sugar or cinnamon-sugar for a pretty finish.
• Savory twist: For a dessert-savory crossover, you could invert the concept with savory cream cheese and jam of tomato or pepper jelly (less common, but creative).

Nutrition & Health Considerations

These are indulgent treats, especially given the biscuit dough and sugary fillings. Below is an approximate estimate per “bomb” (assuming 8 large bombs):

**Health tips:**

– Use reduced-fat cream cheese or a lighter brand to cut some fat.
– Choose a jam or pie filling with lower added sugar if possible.
– Optionally, make smaller bombs to reduce portion size.
– Serve with fruit or a side of Greek yogurt to moderate sweetness.
– Enjoy them as occasional treats rather than everyday snacks.

Storage, Freezing & Reheating

Storage at Room Temperature

Once cooled, store these bombs in an airtight container at room temp for up to 2–3 days. They’re best when the crust stays somewhat crisp.

Refrigeration

Because of the cream cheese filling, if your environment is warm, you may refrigerate. But bring them close to room temperature before eating so the filling softens.

Freezing

You can freeze baked bombs. Wrap individually or layer with parchment so they don’t stick. Freeze up to 2–3 months. Thaw in the fridge, then warm in a low oven (300 °F / 150 °C) for 5–10 minutes to revive texture.

Reheating for Best Texture

Warm them in a low oven to crisp the pastry again. Avoid over-microwaving, which may make pastry soggy or chewy.

Serving Ideas & Pairings

• Serve warm, perhaps alongside vanilla ice cream or whipped cream.
• Dust with powdered sugar or drizzle a simple glaze on top.
• Pair with coffee, tea, or a mild latte to balance sweetness.
• Plate with fresh berries or slices of lemon for garnish and color contrast.
• Offer mini versions (bite-sized) as party appetizers or dessert bites.
• Serve on brunch tables as a sweet “bomb” alongside savory breakfast items.

10 Detailed FAQs & Troubleshooting

1. Why did my filling leak or ooze out?

Possible causes: the seam or edges weren’t sealed tightly; you overfilled; or jam was too liquid/runny. Use less filling, choose thicker jam, and seal edges well.

2. My dough was too soft or sticky to handle. What can I do?

Chill the dough for 5–10 minutes in the fridge so it firms. Work on a cool surface. Use lightly floured hands.

3. The interior dough was undercooked while outer crust was golden. How to fix?

Bake slightly longer, reduce oven rack height (i.e. lower rack), tent with foil, or ensure dough walls are thick enough to protect interior.

4. Can I use homemade dough instead of canned biscuit dough?

Yes — a flaky biscuit or enriched dough (buttery, soft) can be used. Just adjust thickness and baking time accordingly.

5. How small / large should each bomb be?

Depending on your muffin wells: for jumbo wells, use a full biscuit; for standard wells, you may divide it smaller. Adjust filling and bake time accordingly.

6. Can I use different jams or fruit fillings?

Absolutely — strawberry, cherry, apple, peach, mixed berries, etc. Just ensure the filling is not too liquid.

7. Why is my cream cheese mixture too runny or too thick?

Too runny: cream cheese too soft, too much powdered sugar, or extract liquid. Too thick: Chill or reduce powdered sugar slightly. The ideal is firm but spreadable.

8. Can I omit cream cheese filling and just use jam?

Yes — then you’d have a simpler jam bomb. But the cream cheese layer adds richness, balance, and helps moderate sweetness.

9. How long do the bombs stay good (fresh)?

Best in 1–3 days. After that, pastry may soften or filling seeps more. Store airtight.

10. How do I prevent soggy bottoms?

Ensure muffin wells are pre-greased or lined. Bake on a rack, not a pan that traps steam. Let bombs rest in tin briefly before removing so excess steam evaporates.

Conclusion

**Blueberry Pie Bombs** offer a fun, delightful twist on jam-filled pastries. With a buttery biscuit exterior, creamy cheesecake layer, and a burst of blueberry filling, they make a dramatic yet approachable treat. The recipe is flexible: you can vary jams, sizes, and presentation. Serve warm, share with friends, and enjoy that “wow” factor with each bite.

If you’d like a **printer‑friendly PDF** version, a scaled mini version, or a social media caption + styled image overlay — I’d be happy to build that next!