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Blueberry Breakfast Quesadilla

A sweet and savory breakfast quesadilla filled with fresh blueberries, cream cheese, and a hint of cinnamon, cooked until golden and gooey.

  • Total Time: 15 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 large flour tortillas (8–10 inch)
  • 1/2 cup fresh blueberries
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
  • Optional: 1 tbsp maple syrup or honey for drizzling
  • Optional: pinch of lemon zest

Instructions

  1. In a small bowl, combine the softened cream cheese, sugar, and cinnamon. Mix until smooth.
  2. Spread half of the cream cheese mixture evenly over one side of each tortilla, leaving a small border.
  3. Distribute the fresh blueberries over the cream cheese on one half of each tortilla.
  4. Fold each tortilla in half, creating a semi-circle quesadilla.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease if necessary.
  6. Place one folded quesadilla in the hot skillet. Cook for 3-4 minutes per side, or until golden brown and the cream cheese is melted and bubbly.
  7. Repeat with the second quesadilla.
  8. Carefully remove from the skillet, slice into wedges, and serve warm. Drizzle with maple syrup or honey if desired.
  9. Garnish with a sprinkle of lemon zest if using.

Notes

For extra flavor, you can add a pinch of lemon zest to the cream cheese mixture. If you prefer a richer taste, mix in a tablespoon of mascarpone cheese with the cream cheese. These quesadillas are best served immediately but can be gently reheated in a skillet.

  • Author: The Recipe Blog
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes