Blueberry Biscuit Bombs Recipe - Food Fanatic

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.

Blueberry biscuit bombs photo