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Blueberry Breakfast Quesadilla Delight

Featured in: Morning meals for weekdays and weekends

Create a warm, crisp quesadilla featuring a flour tortilla filled with sweetened cream cheese, juicy blueberries, and a touch of cinnamon. Spread the creamy mixture on the tortilla, add fresh berries, and fold. Cook in a skillet until golden brown on both sides. Slice, serve warm, and add a drizzle of honey or yogurt for extra indulgence. This simple method delivers a quick, flavorful breakfast with few ingredients and minimal fuss.

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Updated on Mon, 18 Aug 2025 19:40:39 GMT
A stack of three quesadillas filled with blueberries and cheese. Pin it
A stack of three quesadillas filled with blueberries and cheese. | myhomemaderecipe.com

Blueberry Breakfast Quesadilla is a fuss-free way to bring a little luxury into any morning. Creamy cheese, juicy blueberries, and a hint of cinnamon all folded into a crisp tortilla—this is the sort of easy breakfast I crave on slow weekends and still manage to fit into busy weekdays. With just a handful of ingredients, you are minutes away from something that tastes totally special.

I tried this out of a need to use up summer blueberries and now it has become a comfort breakfast for my entire family especially during busy school mornings.

Ingredients

  • Large flour tortilla: fresh is best for a soft flexible wrap that crisps up well when toasted
  • Cream cheese: softened so it spreads easily and creates the perfect creamy layer
  • Fresh blueberries: plump and firm are best for a sweet burst in every bite
  • Honey or maple syrup: for natural sweetness and gentle flavor
  • Ground cinnamon: adds a warm cozy touch
  • Cooking spray or butter: helps the quesadilla brown and crisp evenly

Instructions

Mix the Cream Cheese:
Combine softened cream cheese with honey or maple syrup plus a pinch of cinnamon in a small bowl. Stir well until completely smooth to avoid any lumps.
Assemble the Quesadilla:
Place the tortilla flat on your work surface. Evenly spread the cream cheese mixture over one half of the tortilla, leaving about a half inch of space at the edge to minimize leaks.
Add the Blueberries:
Scatter the blueberries evenly across the top of the cream cheese layer. Gently press them into the cheese to help them stay put during cooking.
Fold and Seal:
Fold the tortilla in half carefully over the filling. Press down along the edge so the melted cream cheese forms a light seal as it cooks.
Cook the Quesadilla:
Warm a skillet over medium low heat and add a little butter or a spritz of cooking spray. Lay the folded tortilla in the pan and cook for two to three minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is melty.
Rest and Slice:
Let the quesadilla cool for one minute before slicing it into wedges. This helps the filling set and prevents burns. Serve warm with a little extra honey or a spoonful of Greek yogurt if desired.
A stack of three blueberry cream cheese quesadillas on a wooden cutting board. Pin it
A stack of three blueberry cream cheese quesadillas on a wooden cutting board. | myhomemaderecipe.com

The sweet tang of fresh blueberries is always the star for me and I love watching my daughter pick out the juiciest berries before I even set the quesadilla on the plate. Blueberry breakfasts have always felt like a sign of summer in our home and this recipe brings that feeling all year round.

Storage Tips

These quesadillas are best enjoyed immediately but they can be stored in the refrigerator for up to two days. Let cool fully before wrapping tightly in foil or keeping in an airtight container. To reheat, use a skillet over low heat to restore the crispness.

Ingredient Substitutions

If you do not have fresh blueberries, frozen berries work well—just thaw and drain them first to remove excess moisture. Swap in ricotta or even thick plain yogurt for the cream cheese for a bit of a tangy flavor twist. Agave syrup or date syrup can stand in for honey or maple syrup if you are looking for different sweet notes.

Serving Suggestions

I love serving this warm with extra berries on the side or a drizzle of honey. For added protein, a scoop of Greek yogurt makes a delicious topping. If you are making a brunch spread, pair with scrambled eggs or a fresh fruit salad for balance.

A Touch of History

Quesadillas are a classic feature in Mexican cuisine but using sweet fillings is a fun modern twist. Fresh blueberries and soft cheese pair beautifully together and this quick skillet breakfast brings global flavors to your table no matter where you live.

A stack of blueberry and cheese quesadillas on a wooden cutting board. Pin it
A stack of blueberry and cheese quesadillas on a wooden cutting board. | myhomemaderecipe.com

Make these quesadillas once and you will crave their cozy flavors all season long. They are a simple breakfast treat that always brings smiles to the table.

Frequently Asked Questions

→ How can I prevent the quesadilla from getting soggy?

Spread the cream cheese mixture evenly and avoid overfilling. Cook on medium-low heat for a crispy texture.

→ Can frozen blueberries be used?

Yes, but thaw and pat them dry first to prevent excess moisture from affecting the tortilla.

→ What other fruits pair well?

Try strawberries, raspberries, or sliced bananas for different flavors. Adjust sweetness as needed.

→ Is it possible to make this dairy-free?

Use a dairy-free cream cheese alternative and plant-based butter if desired for a lactose-free version.

→ How do I reheat leftovers?

Warm slices in a skillet over low heat to restore crispness, or use a toaster oven for best results.

→ Any serving suggestions?

Serve with Greek yogurt or a drizzle of honey for extra flavor. Fresh fruit on the side works well too.

Blueberry Breakfast Quesadilla

Warm tortilla, rich cream cheese, blueberries, and honey create a satisfying morning treat.

Prep Time
7 Minutes
Cook Time
6 Minutes
Total Time
13 Minutes
By: Susan

Category: Breakfast & Brunch

Difficulty: Easy

Cuisine: American

Yield: 1 Servings (1 quesadilla, sliced into wedges)

Dietary: Vegetarian

Ingredients

→ Quesadilla Base

01 1 large wheat flour tortilla

→ Filling

02 30-45 grams cream cheese, softened
03 35 grams fresh blueberries
04 5 millilitres honey or maple syrup
05 1 pinch ground cinnamon

→ Cooking

06 Cooking spray or unsalted butter for skillet

Instructions

Step 01

In a small bowl, blend softened cream cheese with honey or maple syrup and ground cinnamon until smooth. For efficiency, cinnamon may be sprinkled directly onto the tortilla during assembly.

Step 02

Lay the flour tortilla flat. Spread the cream cheese mixture evenly over one half, leaving a small margin at the edge for sealing. Scatter fresh blueberries across the cream cheese layer. Fold the tortilla in half and press gently to secure.

Step 03

Warm a skillet over medium-low heat and lightly coat with cooking spray or butter. Transfer the filled tortilla to the skillet. Cook for 2 to 3 minutes per side until golden and crisp, pressing gently with a spatula.

Step 04

Remove from the skillet and allow to cool briefly. Slice into wedges. Optionally, drizzle with additional honey or present with a dollop of Greek yogurt.

Notes

  1. For enhanced crispness, press the quesadilla gently with a spatula during cooking.

Tools You'll Need

  • Non-stick skillet
  • Spatula
  • Small mixing bowl
  • Knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat, dairy, and potential traces of nuts if processed in shared facilities.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 275
  • Total Fat: 9 g
  • Total Carbohydrate: 39 g
  • Protein: 6 g