Blueberry Pie Bombs Air Fryer

Okay, confession time: I once tried to impress a date with a fancy pie and ended up with blueberry filling that staged a daring jailbreak all over my oven. Enter these little air fryer miracles — tiny, portable, and gloriously riotous with blueberry goo but zero oven explosions. They pop out in minutes, smell like summer, and make your kitchen sound like a tiny bakery when that first crust crackles. Plus, they’re the perfect size to nab one-handed while you pretend to be refined. Trust me, these Blueberry Pie Bombs fix dessert disasters and make life deliciously simple.

Quick Facts

• Yield: Serves 6 (about 12 bombs)
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

It takes the charm of a classic blueberry pie and shrinks it into snackable, golden pockets that crisp up beautifully in the air fryer. You get buttery, flaky dough, jammy blueberries, and a little sugary crunch on top — all without heating the whole house. It’s so easy even your oven can’t mess it up. These bombs deliver bright tart-sweet flavor, a satisfying crackle when you bite, and that warm, fruity steam that makes people sigh.

Ingredients

For the Main Dish:

• 1 can (16 oz) refrigerated biscuit dough (or 1 package refrigerated crescent dough, if preferred)
• 1 1/2 cups fresh or frozen blueberries (if frozen, don’t thaw fully)
• 1/3 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon zest (about 1 small lemon)
• 1/2 tsp vanilla extract
• 1 tbsp unsalted butter, small pieces for filling (optional)
• 1 egg + 1 tbsp water (for egg wash)
• 2 tbsp coarse sugar (turbinado or sanding sugar for sprinkling)

For the Sauce / Garnish (if applicable):

• Optional: Vanilla ice cream or whipped cream for serving
• Optional quick glaze: 1/2 cup powdered sugar + 1–2 tbsp milk + 1/4 tsp vanilla, whisk until smooth

How I Make It

Step 1:

I start by making the filling: toss 1 1/2 cups blueberries with 1/3 cup sugar, 1 tbsp cornstarch, 1 tsp lemon zest, and 1/2 tsp vanilla in a small bowl. The cornstarch gives the filling that glossy, jammy texture instead of running like soup. If a berry pops while you stir, that’s bonus color — I like the flecks of purple.

Step 2:

I separate the biscuit dough into 12 discs and flatten each into a 3–4 inch circle with my palm or a rolling pin. Spoon about 1 to 1 1/2 teaspoons of filling onto the center of each circle and tuck a tiny pat of butter on top for richness. If you overfill, the bombs will leak, so keep it modest.

Step 3:

I fold each circle into a neat ball by pinching edges together tightly — imagine sealing a tiny blueberry gift. Brush each ball with the egg wash (1 egg + 1 tbsp water) and sprinkle with coarse sugar. You want a shiny, golden finish and that pleasant crunch when you bite.

Step 4:

Preheat your air fryer to 375°F for about 3 minutes. Place the bombs in a single layer in the basket with space between them so they crisp on all sides. I cook at 375°F for 8–10 minutes until they turn deep golden and the filling peeks in a glossy bubble. Your kitchen should smell like warm blueberries and butter — absolutely irresistible.

Step 5:

Let the bombs rest for 3–4 minutes so the filling sets slightly. Drizzle with the optional glaze or serve warm with a scoop of vanilla ice cream. Watch your guests’ eyes light up when the first one breaks open and that blueberry steam escapes.

Pro Tips

• Use slightly less filling than feels right. Overfilling causes leakage in the air fryer and sticky cleanups.
• For extra flakiness, refrigerate the formed bombs for 10 minutes before cooking so they keep their shape.
• Swap biscuit dough for puff pastry if you want more layers — cut into 12 squares and proceed the same way.
• If using frozen berries, toss them directly into the cornstarch mix while still slightly frozen to prevent a watery filling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap blueberries for diced apples tossed with cinnamon and a touch of brown sugar — tastes like a mini apple pie.
• Replace sugar with maple syrup for a deeper flavor (reduce cornstarch slightly if filling gets too loose).
• Use gluten-free refrigerated biscuit dough or pre-made gluten-free pie crust for a gluten-free version — texture gets slightly crumblier but still delicious.
• For dairy-free: replace butter with coconut oil and use a dairy-free dough option; expect a subtle coconut hint.

Variations & Tips

• Add a teaspoon of cream cheese into the center for a blueberry-cheesecake surprise.
• Stir a pinch of cinnamon or cardamom into the filling for warm spice notes.
• Try lemon-blueberry by adding 1/2 tsp lemon extract and extra zest.
• Make them boozy for adults: macerate berries in 1 tbsp bourbon for 10 minutes before filling.
• For a chocolate twist, drop a mini chocolate chunk into each bomb with the berries.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the bombs and freeze them on a baking sheet until firm, then store in a freezer bag for up to 1 month. Air fry from frozen, adding 2–3 minutes to cooking time, or thaw in the fridge overnight and cook as directed.

Can I double the recipe?

Sure thing. Cook in batches so you don’t overcrowd the air fryer basket; timing stays the same per batch.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you go that route and expect a slightly different, less rich mouthfeel.

How do I know it’s done?

Look for a deep golden brown crust, a glossy, bubbling filling peek, and a slightly firm exterior when you tap the top. If the filling spills and sizzles into the fryer, you cooked long enough!

What if I don’t have ingredient X?

Out of cornstarch? Use 2 tsp flour instead (it won’t be quite as clear, but it thickens). No biscuit dough? Use crescent roll sheets or puff pastry — just cut into 12 pieces.

How I Like to Serve It

I love these warm from the air fryer with a big scoop of vanilla ice cream melting into the crackly top. They also pair wonderfully with a strong cup of coffee for brunch or a glass of sparkling wine at a summer gathering. For kid-friendly parties, skip the glaze and offer a small bowl of softened cream cheese for dipping.

Notes

• Store leftovers in an airtight container at room temperature for up to 24 hours, or refrigerate for 2 days. Reheat in the air fryer at 350°F for 3–4 minutes to refresh the crust.
• No meat temps apply here — just enjoy the warm, fruit-filled goodness!

Final Thoughts

Closing: Now go impress someone — or just yourself — with these little pockets of blueberry bliss. They come together fast, smell heavenly, and demand to be eaten immediately.