Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lightly flour a clean work surface.
Step 2: Separate the biscuit dough into 8 individual biscuits. Gently flatten each biscuit into a 4-5 inch circle.
Step 3: Place about 2-3 tablespoons of blueberry pie filling in the center of each flattened biscuit. Be careful not to overfill.
Step 4: Bring the edges of the biscuit dough together over the filling, pinching them firmly to seal, creating a ball. Ensure there are no gaps for the filling to escape.
Step 5: Place the sealed blueberry bombs seam-side down on the prepared baking sheet.
Step 6: Bake for 12-15 minutes, or until golden brown and puffed.
Step 7: While the bombs are baking, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy.
Step 8: Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.
Step 9: Add milk, one tablespoon at a time, mixing until you reach a smooth, pourable consistency.
Step 10: Once the blueberry bombs are out of the oven, let them cool on the baking sheet for a few minutes before transferring to a wire rack. Drizzle generously with the cream cheese glaze while still warm. Serve immediately.