Description

These Blueberry Breakfast Quesadillas are a quick and easy way to bring warmth and sweetness to your morning routine. Made with soft flour tortillas, a whipped cream cheese filling, fresh or frozen blueberries, and a hint of cinnamon and honey, they crisp up perfectly in a skillet for a golden, gooey breakfast treat. Great for kids and adults alike, they’re ready in under 15 minutes and can be customized to suit any dietary preference.

Ingredients

Scale

4 flour tortillas (8-inch)
1 cup fresh or frozen blueberries
4 oz cream cheese, softened
2 tablespoons honey or maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 tablespoon butter
Powdered sugar, for dusting (optional)
Greek yogurt or extra honey/maple syrup for serving (optional)

Instructions

In a small bowl, mix softened cream cheese with honey or maple syrup, vanilla extract, and cinnamon until smooth.

Spread the cream cheese mixture evenly over two of the tortillas.

Sprinkle blueberries evenly over the cream cheese layer.

Top with the remaining tortillas to form quesadillas.

In a skillet over medium heat, melt butter and place one quesadilla in the skillet.

Cook for about 2-3 minutes on each side, or until golden brown and the filling is warm and slightly melted.

Repeat with the second quesadilla, adding more butter if needed.

Remove from skillet and let sit for a minute before slicing into wedges.

Dust with powdered sugar if desired, and serve warm with a side of Greek yogurt or an extra drizzle of honey or syrup.

Notes

If using frozen blueberries, thaw and blot them before adding to prevent sogginess.
Whipped cream cheese is easier to mix and spread.
For a crispier texture, use a cast iron or nonstick skillet and press the quesadilla slightly while cooking.
Add chia seeds or granola inside for texture and a nutritional boost.
Serve with Greek yogurt or a drizzle of syrup for extra indulgence.