Baked Cream Cheese Blueberry Bombs
Delicious pastry pockets filled with cream cheese and blueberries, offering a sweet, wholesome flavor in every bite.
Ingredients
Main Ingredients
- 12 pieces frozen Rhodes rolls, thawed overnight Frozen rolls work great; homemade or other brands can be used.
- 4 ounces cream cheese, at room temperature Ensure it’s softened for a smooth filling.
- 1/2 cup granulated sugar, divided Used to sweeten both the filling and the blueberry mixture.
- 3 cups fresh blueberries Use ripe, organic berries for best flavor.
Instructions
Preparation
- Thaw the Rhodes rolls on a greased baking sheet, covered with greased plastic wrap, for 3 to 5 hours at room temperature or overnight in the refrigerator.
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, beat together the room temperature cream cheese and 1/4 cup of granulated sugar until smooth and creamy, about 2-3 minutes.
- In a small skillet over medium heat, combine the remaining 1/4 cup sugar and blueberries. Cook for about 5-7 minutes until the blueberries start to burst.
Assembly
- Once the rolls have doubled in size, flatten each one into a disc and add a spoonful of the cream cheese mixture to the center, folding the edges to seal tightly.
Baking
- Place the filled rolls seam-side down on top of the warm blueberry mixture in the skillet. Bake for 30 to 34 minutes, or until golden brown and puffy.
Serving
- Allow to cool for 5 minutes before carefully inverting onto a serving platter and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for the best quality. You can prepare the filling a day ahead for convenience.