Dreamy Blueberry & Cream Filled Pastry Bombs

Imagine sinking your teeth into a cloud-like pastry, dusted with powdered sugar, that bursts with warm, sweet-tart blueberries and luscious vanilla cream. These delightful treats are a symphony of soft, tender dough and vibrant, juicy fruit. My grandma always said the best memories are made in the kitchen, and these homemade pastry bombs take me right back to her cozy kitchen, filled with the aroma of baking on a lazy Sunday afternoon.

Why You’ll Love This Recipe

You absolutely need these dreamy pastry bombs in your life! They are surprisingly simple to prepare, making them perfect for any home cook looking to impress without the stress. Their unique flavor profile, combining juicy blueberries with rich vanilla custard, creates a memorable dessert experience unlike any other. Plus, with their beautiful golden-brown crust and powdered sugar finish, they are a showstopper on any dessert table, and you can easily customize them with different fruit fillings once you master this wonderful base.

Ingredients

Here’s what you need for this delicious dish:

• **Active dry yeast:** The secret to that beautifully light and airy dough, ensuring your pastry bombs rise to fluffy perfection. Make sure it’s fresh and active for the best results.
• **Warm milk:** This crucial ingredient activates the yeast, giving the dough its initial boost. Ensure it’s between 105-115°F (40-46°C); too hot will kill the yeast, too cold won’t activate it.
• **Granulated sugar:** Sweetens both the dough and the delightful blueberry filling, balancing the tartness of the fruit and enhancing the overall flavor.
• **Large egg, room temperature:** Adds richness, structure, and a beautiful golden hue to the dough. Using it at room temperature helps it incorporate smoothly into the mixture.
• **Unsalted butter, melted and cooled:** Provides tenderness and a rich flavor to the dough. Ensure it’s cooled to avoid cooking the egg or yeast prematurely.
• **Salt:** Essential for enhancing all the other flavors in the dough, preventing it from tasting bland.
• **All-purpose flour:** The structural backbone of your soft, elastic pastry. Keep extra on hand for dusting your work surface.
• **Fresh or frozen blueberries:** These vibrant berries are the heart of the filling, offering a burst of sweet-tart flavor and juicy texture. They contribute significantly to the “Blueberry” aspect of our Dreamy Blueberry & Cream Filled Pastry Bombs.
• **Cornstarch:** A magic thickening agent for both the blueberry filling and the creamy vanilla custard, ensuring they hold their shape beautifully inside the pastry.
• **Lemon juice:** Brightens the blueberry filling, adding a zesty counterpoint to the sweetness and preventing it from being cloyingly sweet.
• **Vanilla extract:** A key flavor enhancer, bringing warmth and depth to both the blueberry filling and, especially, making the “Cream” component of the vanilla custard utterly “Dreamy.”
• **Whole milk:** The creamy base for our luxurious vanilla custard, contributing to its smooth, rich texture.
• **Large egg yolks:** Essential for the richness, color, and thickening power of the vanilla custard, creating that irresistible “Dreamy” creaminess.
• **Light brown sugar, packed:** Used in the crumble topping, adding a deeper, molasses-rich sweetness and a slightly chewier texture than granulated sugar.
• **Cold unsalted butter, cubed:** Crucial for achieving that perfectly crumbly texture in the topping. Keeping it cold ensures it doesn’t melt too quickly when being cut in.
• **Pinch of ground cinnamon:** A warm, aromatic spice that beautifully complements the blueberries and adds a comforting note to the crumble topping.
• **Powdered sugar, for dusting:** The finishing touch that gives these pastry bombs their elegant, bakery-worthy appearance and an extra touch of sweetness.

The complete ingredient list, including quantities, can be found directly under the recipe card.

Step-by-Step Instructions

Follow these simple steps to prepare this delicious dish:

Crafting the Perfect Dough

Our journey to delectable Dreamy Blueberry & Cream Filled Pastry Bombs begins with the dough, the soft, golden shell that will cradle our incredible fillings. First, gently combine your warm milk and yeast in a spacious bowl, letting it blossom into a foamy greeting for about five minutes. This indicates your yeast is active and ready to work its magic. Next, incorporate the granulated sugar, room temperature egg, cooled melted butter, and a pinch of salt. Gradually introduce the all-purpose flour, mixing until you achieve a wonderfully soft dough. Transfer this to a lightly floured surface and knead it for about five to seven minutes, transforming it into a smooth, elastic masterpiece. Place the dough in a greased bowl, cover it securely, and let it rise in a warm spot for an hour to an hour and a half, until it has cheerfully doubled in size. This rising time is essential for a truly “Dreamy” texture.

Whipping Up the Luscious Fillings

While your dough is on its delightful journey of expansion, turn your attention to the stars of the show: the blueberry filling and the vanilla custard, which are crucial for the “Blueberry” and “Cream” aspects. For the vibrant blueberry filling, combine fresh or frozen blueberries with granulated sugar, cornstarch, and lemon juice in a small saucepan. Cook this over medium heat, stirring consistently, until the mixture thickens and the blueberries have burst open, usually five to seven minutes. Remove it from the heat, stir in the vanilla extract, and set it aside to cool completely. For the ultra-creamy vanilla custard, whisk together milk, egg yolks, granulated sugar, and cornstarch in a medium saucepan until it’s perfectly smooth. Cook this concoction over medium-low heat, stirring nonstop, until it transforms into a thick, pudding-like consistency, which takes about eight to ten minutes. Take it off the heat, stir in the butter and a splash of vanilla extract. Transfer this glorious custard to a bowl, press plastic wrap directly onto its surface to prevent a skin from forming, and chill it completely in the refrigerator for at least an hour. Both fillings must be thoroughly cooled before assembly to ensure the dough remains perfect and doesn’t get soggy.

Assembling Your Pastry Bombs

With your dough beautifully risen and your fillings perfectly chilled, it’s time for the exciting assembly phase. Gently punch down the dough to release the air and divide it into 12 to 16 equal pieces. Roll each piece into a small, uniform ball, then flatten it into a disc about three to four inches across. Now comes the magical part: place a generous spoonful of the blueberry filling and a small dollop of the chilled vanilla custard right in the center of each dough disc. Be careful not to overfill, as this can make sealing a challenge and lead to messy leaks during baking. Carefully gather the edges of the dough around the sumptuous fillings and pinch them firmly together to create a secure seal, forming a perfect little pastry bomb.

Adding the Crumbly Topping and Baking

Before your pastry bombs hit the oven, let’s add that delightful crumble topping. In a small bowl, combine all-purpose flour, packed light brown sugar, and a pinch of ground cinnamon. Using your fingertips or a pastry blender, cut in the cold, cubed unsalted butter until you have coarse, crumbly bits. This topping adds a wonderful texture contrast to the soft pastry. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange your sealed pastry bombs, seam-side down, on the prepared baking sheet. Generously sprinkle the crumble topping over each bomb. Bake these beauties for 15 to 20 minutes, or until they achieve a gorgeous golden-brown hue.

The Grand Finale: Dusting and Serving

Once your Dreamy Blueberry & Cream Filled Pastry Bombs emerge from the oven, radiating a warm, inviting aroma, resist the urge to devour them immediately. Let them cool slightly on a wire rack. This allows the fillings to set a bit more and prevents any steam from making the bottom soggy. The final flourish? A generous dusting of powdered sugar. This not only adds a touch of elegant sweetness but also gives them that irresistible bakery-fresh look. Serve them warm to fully appreciate the interplay of the tender pastry, burst of sweet-tart blueberries, and smooth, creamy vanilla custard. These are best enjoyed with a cup of coffee or tea, turning any moment into a special occasion.

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Dreamy Blueberry & Cream Filled Pastry Bombs

These delightful blueberry pie bombs feature a soft, golden-baked pastry shell, generously dusted with a sweet crumble and powdered sugar. Each bite reveals a warm, luscious filling of sweet-tart blueberries combined with a smooth, creamy vanilla custard. The tender dough encases the vibrant fruit and rich cream, offering a harmonious blend of textures and classic dessert flavors in a convenient, individual serving.

**Servings: ** 12-16 bombs

Ingredients

**For the Dough: **

• 2 ¼ teaspoons active dry yeast
• ½ cup warm milk (105-115°F / 40-46°C)
• ¼ cup granulated sugar
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and cooled
• ½ teaspoon salt
• 2 ½ cups all-purpose flour, plus more for dusting

**For the Blueberry Filling: **

• 1 ½ cups fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon vanilla extract

**For the Vanilla Custard: **

• 1 cup whole milk
• 2 large egg yolks
• ¼ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract

**For the Crumble Topping: **

• ¼ cup all-purpose flour
• 2 tablespoons light brown sugar, packed
• 2 tablespoons unsalted butter, cold and cubed
• Pinch of ground cinnamon

**For Garnish: **

• Powdered sugar, for dusting

Instructions

1. **Prepare the Dough: ** In a large bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Stir in sugar, egg, melted butter, and salt. Gradually add flour, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

2. **Prepare the Blueberry Filling: ** In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until the mixture thickens and blueberries burst, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let cool completely.

3. **Prepare the Vanilla Custard: ** In a medium saucepan, whisk together milk, egg yolks, sugar, and cornstarch until smooth. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 8-10 minutes. Remove from heat, stir in butter and vanilla extract. Transfer to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill completely in the refrigerator (at least 1 hour).

4. **Prepare the Crumble Topping: ** In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with your fingertips or a pastry blender until coarse crumbs form. Set aside.

5. **Assemble the Pie Bombs: ** Once the dough has risen, gently punch it down and divide into 12-16 equal pieces. Roll each piece into a small ball, then flatten into a 3-4 inch disc. Place a spoonful of blueberry filling and a small dollop of chilled custard in the center of each disc. Carefully gather the edges of the dough around the filling and pinch firmly to seal, forming a ball.

6. **Bake: ** Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the sealed pie bombs seam-side down on the prepared baking sheet. Sprinkle the crumble topping over each bomb.

7. Bake for 15-20 minutes, or until golden brown.

8. **Finish: ** Remove from oven and let cool slightly on a wire rack. Dust generously with powdered sugar before serving.

Nutrition Information (per bomb)

• **Calories:** 250 kcal
• **Protein:** 5g
• **Carbs:** 40g
• **Fat:** 8g

Notes

• Ensure both fillings are completely cooled before assembling to prevent the dough from becoming soggy or tearing.
• Do not overfill the dough, as this can make sealing difficult and cause leaks during baking.
• For best results, use room temperature ingredients for the dough to ensure proper rising.
• Leftover pie bombs can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Mastering the Secrets of Cooking

To achieve truly delightful results with these creamy blueberry pastry bombs, prioritize. Begin your culinary adventure by preparing the dough first, allowing it ample time to rise. While the dough works its magic, meticulously create both the blueberry filling and the vanilla custard, ensuring they cool completely. This crucial timing prevents soggy pastry and makes assembly a breeze.

Make Your Recipe Unique

Unleash your inner pastry artist! Instead of blueberries, try using raspberries or blackberries for the filling. For a different citrus note, substitute lemon juice with lime juice. A pinch of ground nutmeg can replace the cinnamon in the crumble. These small tweaks make your Dreamy Blueberry & Cream Filled Pastry Bombs uniquely yours.

Smart Storage & Reheating

For optimal enjoyment, store leftover Dreamy Blueberry & Cream Filled Pastry Bombs in an airtight container. Keep them at room temperature for up to two days, or refrigerate for up to four days. To preserve their delightful tender pastry and crisp crumble, rewarm gently in a low oven. This restores that freshly baked feel and avoids sogginess.

The Chef’s Golden Tips

Ensure your blueberry filling and vanilla custard are thoroughly chilled before assembly. This prevents your dough from becoming soggy or tearing, ensuring perfectly shaped pastry bombs.

Resist the urge to overfill your dough discs. Using a modest spoonful of each filling makes sealing much easier and avoids messy leaks during baking.

For a perfectly elastic and risen dough, always use room temperature eggs and butter. This aids yeast activation and creates that beautiful, soft pastry texture.

I remember my first batch of these pastry bombs; a small explosion of blueberry joy in my kitchen! The sweet aroma filled the air, making everyone instantly gather, eagerly awaiting their turn to devour one. Pure bliss!

Final Thoughts

These delightful blueberry and cream-filled treats offer a truly memorable experience. From the soft, risen dough to the burst of sweet-tart blueberries and the luxurious vanilla custard, every element combines for a perfectly balanced bite. Dusted with a delicate crumble and powdered sugar, these individual pastry bombs are a symphony of textures and flavors, evoking a cozy bakery feel right in your home. Don’t just dream about them—whip up a batch of these extraordinary Dreamy Blueberry & Cream Filled Pastry Bombs today and share the joy!

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FAQs

What is the best way to ensure the dough rises properly?

To achieve a perfectly risen dough for your pastry bombs, start by combining active dry yeast with warm milk, ensuring the milk’s temperature is between 105-115°F (40-46°C). Let this mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active. Additionally, use room temperature ingredients for the egg and butter, as specified in the recipe notes, which helps the yeast work more effectively. After kneading, place the dough in a greased bowl, cover it, and let it rest in a warm place for 1 to 1.5 hours, or until it has visibly doubled in size.

Why is it important to chill the vanilla custard and blueberry filling completely?

Chilling both the vanilla custard and the blueberry filling completely before assembling your pastry bombs is crucial for several reasons, as highlighted in the recipe notes. First, thoroughly cooled fillings prevent the dough from becoming soggy or tearing, maintaining the structural integrity of your pastry bombs. Warm fillings can also make the dough more difficult to work with and seal effectively. Furthermore, a chilled custard will have a firmer, more stable consistency, making it easier to portion and ensuring it doesn’t leak during the baking process, resulting in a perfectly contained, delicious surprise inside each pastry.

Can I use frozen blueberries instead of fresh ones for the filling?

Absolutely, you can use either fresh or frozen blueberries for the filling in these pastry bombs, as the recipe explicitly states. If using frozen blueberries, there’s no need to thaw them beforehand. Simply combine them with the granulated sugar, cornstarch, and lemon juice in a small saucepan as directed. Cook the mixture over medium heat, stirring frequently, until it thickens and the blueberries burst, which usually takes about 5-7 minutes. The cooking process will ensure that whether fresh or frozen, your blueberry filling achieves the desired luscious texture and vibrant flavor.

How should I store any leftover pastry bombs?

Storing your leftover blueberry and cream-filled pastry bombs properly helps maintain their freshness and deliciousness. According to the recipe notes, these delightful treats can be kept in an airtight container at room temperature for up to two days. If you wish to extend their shelf life, you can refrigerate them in an airtight container for up to four days. When ready to enjoy them again, you might gently warm them slightly to bring out their warm, comforting flavors, though they are also delicious enjoyed at room temperature or chilled.