Blueberry Biscuit Bombs Recipe

Heather Tullos | Sugar Dish Me

Blueberry Biscuit Bombs make a lovely breakfast, brunch, or dessert. A perfect tasty little treat.

The love affair with breakfast bread dough that comes from a can continues. It’s not been long since we made this Apple Cinnamon Breakfast Braid or this Christmas Morning Monkey Bread (which you can totally make on days that aren’t Christmas).

Blueberry Biscuit Bombs Photo

Biscuit Bombs go back to 2015 for me when I made these Peach Pie Biscuit Bombs (after one of my insane summer produce-buying sprees). I have a habit of buying way too much of everything, and then panic ensues when I realize that the peaches are starting to bruise and soften and I can’t eat half a peck by myself.

Blueberries are not much different. I buy too many with smoothies in mind, decide that hauling the blender out from under the sink is annoying, and then start to freak out when I see that one fuzzy green blueberry in the carton indicating that I have probably pressed my produce luck.

Blueberry Biscuit Bombs Picture

I do promise I didn’t make y’all blueberry biscuit bombs with moldy berries, though. I picked those out.

Anywho. The concept here is simple.

Stuff the flaky layers of refrigerated biscuits full of fruit, bake, brush with browned butter because DUH that makes everything better, and enjoy.

Blueberry Biscuit Bombs Image

I tested these like seven ways from Sunday [brunch] so there are notes for a few shortcuts including store-bought pie filling, uncooked blueberries, frozen blueberries, and unsweetened cream cheese. OH THE SACRIFICES I MAKE FOR YOU GUYS.

The moral is that they were delicious every single way.

Also! They keep very similar to a cheese danish or pastry (side note: please try this Blueberry Cream Cheese danish recipe!). You don’t need to refrigerate them if they aren’t all snatched up hot off the baking sheet. A ziploc bag’ll do!

Blueberry Biscuit Bombs Pic

Craving some more blueberry breakfast? Try this White Chocolate Blueberry Oat Cookies Recipe, or this Gluten Free Blueberry Dutch Babies Recipe

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Blueberry Biscuit Bombs Recipe

    8 Servings


  • 1 1/2 cups Fresh Blueberries, or frozen
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Brown Sugar
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 8 ounces Cream Cheese, softened
  • 1/4 cup Powdered Sugar, optional
  • 1 8 count can Grands Biscuits, with flaky layers
  • 3 tablespoons Butter


  1. Preheat the oven to 350°F (or the temperature your package of biscuits specifies). Line a baking sheet with parchment paper (not required, but helpful).
  2. Toss together the blueberries, granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg. Cook in a medium saucepan, stirring occasionally, over medium high heat, for 3-4 minutes, or until the fruit is saucy but thick.
  3. In a large bowl using a hand mixer, or in the bowl of a stand mixer, using the whisk attachment, beat the cream cheese and optional powdered sugar until fluffy, about 1 minute.
  4. Split all of the biscuits in half and place the bottom halves on the prepared baking sheet, about 2” apart.
  5. Spoon about a tablespoon of cream cheese onto each biscuit. Then spoon about a tablespoon of the blueberry filling on top. Add the top half and press the edges to seal. Reserve any leftover blueberry filling for serving.
  6. Bake according to package instructions.
  7. Once the biscuit bombs are golden on top, brown the butter. Place it in a small saucepan and cook it over medium high heat until it melts, starts to crackle, and smells nutty. Careful not to burn it! Brush the browned butter over the baked biscuit bombs. Best served warm but will keep for several days in an airtight container. Refrigeration not required. 


  • If you’re in a hurry or need a shortcut, you can substitute canned blueberry pie filling for the blueberries, granulated and brown sugar, cornstarch, cinnamon, and nutmeg. If you go this route, you’ll want to use less than a tablespoon of filling per biscuit bomb because the pie filling is not as thick and will explode out of your biscuit bombs before they come out of the oven.
  • Take care to line your baking sheet with parchment paper!
  • If you are using frozen blueberries, it’s not necessary to thaw them.
  • You *can* skip over cooking the blueberry filling as another shortcut. I prefer the final result with the cooked fruit before filling the biscuit bombs, but the time in the oven while the biscuits bake is actually enough to cook the blueberries, even from frozen.
  • The powdered sugar in the cream cheese is optional because the sweetened cream cheese is great! But it’s actually not necessary.


Cooking Method:
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Related Recipes:
Breakfast Recipes, Brunch Recipes, Biscuit Recipes, Blueberry Recipes, Family Meals and Snack Recipes, Easy Recipes, Baked Recipes, Baking Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Heather Tullos
Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 113
Calories 168

% Daily Value*
Total Fat 14g
  Saturated Fat 6g
Sodium 84mg
Total Carbohydrate 5g
  Dietary Fiber 1g
  Sugars 3g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Heather Tullos

About Heather

Heather, the author behind the blog Sugar Dish Me, really really really loves waffles. She's our newest Breakfast fanatic, and we're so glad!

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