Step 1: In a medium bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon (if using). Toss gently until the blueberries are evenly coated. Set aside.
Step 2: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Step 3: On a lightly floured surface, gently flatten each biscuit from the can into a round about 4-5 inches in diameter. You can use your hands or a rolling pin.
Step 4: Place about 1-2 tablespoons of the blueberry filling in the center of each flattened biscuit. Do not overfill.
Step 5: Carefully gather the edges of the biscuit dough up over the filling, pinching them firmly together at the top to seal completely. Ensure there are no gaps. Gently roll the sealed dough between your palms to form a smooth ball, with the seam facing down.
Step 6: Place the sealed pie bombs seam-side down on the prepared baking sheet, ensuring there is some space between each one.
Step 7: Bake for 12-18 minutes, or until the biscuit bombs are golden brown and puffed. Baking times can vary, so watch them closely.
Step 8: While the pie bombs are baking, prepare the cream cheese glaze. In a medium bowl, whisk together the softened cream cheese, powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and creamy. If the glaze is too thick, add the remaining milk, ¼ teaspoon at a time, until desired drizzling consistency is reached.
Step 9: Once baked, remove the pie bombs from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. Drizzle generously with the prepared cream cheese glaze while they are still warm. Serve immediately and enjoy your delicious Easy Blueberry Pie Bombs Cream Cheese Glaze!