Blueberry Pie Bombs in the Air Fryer

I don’t know why it took me so long to make blueberry pie bombs in the air fryer, but once I did, I was threatened with rioters if I didn’t make them weekly. These are little pockets of sweet blueberry jammy-ness wrapped in buttery dough, crisped up fast in the air fryer so you get that golden, flaky exterior without babysitting a whole pie. Perfect for weeknight dessert emergencies, backyard brunches, or when you just need something that feels indulgent but is low-effort.

My kids call these “exploding pancakes” and my husband pretends he doesn’t like sweets to be mysterious, then eats three. True story: the first time I made them, I forgot to seal one properly and blueberry lava escaped into the basket — chaos, sticky, slightly traumatic, but also the best taste test ever. Now they’re a staple: quick to throw together after school, and somehow sophisticated enough for guests if I dust them with powdered sugar and claim I slaved all day.

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I learned to trust the air fryer for pastry after a few burned bottoms and one soggy mess. The trick that saved me was a light spray of oil on the basket and quick preheat — pastry crisps without sticking. Also, frozen blueberries work like a charm; they release less juice instantly if you toss them with a little cornstarch before filling. Confession: I once tried adding lemon curd to the center for a blueberry-lemon surprise and it was a glorious chaos — slightly different texture, but completely addictive. If you’re messy like me, keep a rag nearby for blueberry explosions.

Shopping Tips

– Fruit: Use fresh or frozen blueberries; look for plump berries without shriveling or mold. Frozen is great out of season.
– Baking Basics: You’ll want sugar and a little cornstarch or flour to thicken the filling — check your pantry for both.
– Dairy: Butter (or a butter substitute) makes the dough taste rich; unsalted is easiest for controlling salt.
– Eggs: One egg for an egg wash gives that gorgeous golden color; pick a medium-large egg from your usual brand.
– Fats & Oils: A neutral oil spray helps prevent sticking in the air fryer basket — or lightly brush melted butter for extra flavor.

Prep Ahead Ideas

– Make the blueberry filling a day ahead and chill it; it firms up and is easier to portion into dough rounds.
– Roll or cut the dough and keep pieces layered between parchment in the fridge so you can assemble quickly.
– Store filling in an airtight container; keep assembled unbaked bombs on a parchment-lined tray in the fridge for up to a day, then air-fry straight from cold.
– Use small zip-top bags or a piping bag for neat filling portions — pop in the freezer for a few minutes if it’s too loose to handle.

✔Time-Saving Tricks

– Use frozen berries and thawed or ready-made pie filling to skip the stovetop reduction.
– Buy pre-made pie crusts or puff pastry; they’re a huge time-saver and still taste great.
– Pre-portion filling into a silicone mold or ice cube tray, freeze, then press frozen dollops into dough — quick and tidy.
– Don’t overcrowd the air fryer; cook in batches for even crisping, but keep them warm on a rack in a low oven if needed.

✔Common Mistakes

– Overfilling: I did this once and had blueberry lava everywhere — less is more. If it’s bulging, pinch edges tighter.
– Skipping the thickener: straight berries can make the bombs soggy; a pinch of cornstarch saved me more than once.
– Cooking too hot: tops brown before centers warm. Lower temp, a few extra minutes is better than burnt edges.
– Not sealing well: a dab of water on edges helps the dough stick — learner’s tip: press with a fork or twist the seams.

What to Serve It With

– Vanilla ice cream or a scoop of plain Greek yogurt for contrast.
– Quick whipped cream with a touch of lemon zest.
– Coffee, espresso, or a big mug of chai — these play really nicely together.
– A simple green salad if you’re serving them as part of a brunch spread.

✔Tips & Mistakes

– Heat: 350°F is a safe bet for golden pastry without burning the bottom.
– Size: make them golf-ball to walnut-sized so they cook through evenly.
– Seal: wet the edges with water for a tighter seal; egg wash helps glue and browns beautifully.
– Oops fix: if they leak, call it rustic and serve with a spoon for the filling puddles — nobody will judge.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to re-crisp the shell (do not microwave unless you want sad, soggy pastry). Cold? Totally fine for breakfast with coffee — the filling firms up and tastes almost like a blueberry turnover on the go.

✔Variations and Substitutions

– Swap blueberries for chopped apples mixed with cinnamon and a splash of maple syrup for a fall twist.
– Use puff pastry for an extra-flaky texture, or biscuit dough for a softer, cakier bite.
– If you’re out of sugar, a drizzle of honey or maple is fine, but reduce other liquids slightly.
– Add lemon zest or a pinch of cardamom to the filling for a grown-up flavor twist.
– Nuts: fold a few chopped almonds into the filling for crunch — just don’t overdo it or they’ll overwhelm the fruit.

Frequently Asked Questions

Blueberry Pie Bombs in the Air Fryer

Flaky biscuit dough stuffed with creamy cheesecake and blueberry pie filling, air-fried until golden and finished with vanilla glaze.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 16 oz refrigerated biscuit dough
• ▢ 1 cup blueberry pie filling
• ▢ 4 oz cream cheese, softened
• ▢ 2 tbsp granulated sugar
• ▢ 1 tsp finely grated lemon zest
• ▢ 0.5 tsp ground cinnamon
• ▢ 2 tbsp unsalted butter, melted
• ▢ 0.75 cup powdered sugar
• ▢ 1.5 tbsp milk
• ▢ 0.5 tsp vanilla extract

Instructions

Preparation Steps

• Preheat air fryer to 350°F. Lightly brush the basket with a little melted butter.
• Beat cream cheese, sugar, lemon zest, and cinnamon until smooth and fluffy.
• Separate biscuits and press each into a 4-inch round on a board.
• Spoon a tablespoon of cream cheese filling in the center. Top with blueberry filling.
• Pull dough up and over the filling and pinch well to seal. Place seam-side down.
• Brush tops with remaining melted butter.
• Air fry in a single layer for 8–10 minutes, turning halfway, until deeply golden.
• Rest 5 minutes. Whisk powdered sugar, milk, and vanilla. Drizzle over warm bombs and serve.

Notes

Try cherry or apple pie filling for a fun twist. For extra zing, add a splash of lemon juice to the glaze. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm in the air fryer for 2–3 minutes.

This recipe is an original creation inspired by classic Blueberry Pie Bombs in the Air Fryer flavors. All ingredient ratios and instructions are independently developed.