Introduction

Start your day with a delightful twist on breakfast: the Blueberry Breakfast Quesadilla. It combines the crispness of a warm tortilla with creamy, sweetened cream cheese and fresh blueberries for a quick, satisfying meal.

The image shows a white plate with four triangular pieces of quesadilla stacked on top of each other. Each quesadilla has a golden-brown crispy outer layer with a soft texture, filled with melted cream cheese and bursting, juicy, dark purple blueberries which slightly ooze out from the edges. The quesadilla layers are thin and show the contrast between the warm light golden tortilla and the dark, glossy blueberries inside. The plate sits on a white marbled surface with a soft white cloth napkin partly visible to the side, and a white bowl with a faint yellow residue in the blurry background, along with a silver fork placed on the plate beside the quesadilla pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large flour tortilla (or whole wheat for extra fiber)
2–3 tablespoons cream cheese (softened; regular or low-fat)
¼ cup fresh blueberries (frozen can be used if thawed)
1 teaspoon honey or maple syrup (optional)
A pinch of cinnamon
Cooking spray or butter for cooking

Instructions

Step 1: In a small bowl, mix the softened cream cheese with cinnamon and honey until smooth. If short on time, simply sprinkle cinnamon directly on the tortilla instead.
Step 2: Lay the tortilla flat and spread the cream cheese mixture over half, leaving a small border to prevent leaks. Scatter blueberries evenly over the cream cheese, then fold the tortilla in half and press gently to seal.
Step 3: Heat a skillet over medium-low heat and lightly coat with cooking spray or butter. Place the quesadilla in the skillet and cook 2–3 minutes per side, flipping once the underside is golden brown. Press gently with a spatula for even browning.
Step 4: Transfer to a plate and let cool for a minute before slicing into wedges. Optionally, drizzle with honey or serve with a dollop of Greek yogurt.

Tips & Variations

Use whole wheat tortillas for added fiber and a nuttier flavor.
Swap blueberries for other berries or sliced fruits like strawberries or peaches for a different twist.
For extra crispness, increase the cooking heat slightly but watch carefully to avoid burning.
Add a sprinkle of chopped nuts inside for a crunchy texture contrast.

Storage

Store leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat to maintain crispness or microwave briefly, though it may lose some texture.

How to Serve

The image shows a white plate with four triangular pieces of quesadilla stacked on top of each other. Each quesadilla has a thin, light golden-brown grilled tortilla outer layer. Inside, there is a rich filling with melted white cheese and dark purple blueberries, creating a contrast of creamy and juicy textures. The plate sits on a white marbled surface with a white cloth napkin near the edge. In the background, a white bowl with traces of a creamy substance can be seen, slightly out of focus, and a fork rests on the plate beside the quesadilla pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well as long as you thaw and drain them before using to avoid excess moisture that can make the quesadilla soggy.

What if I don’t have cream cheese on hand?

You can substitute ricotta or mascarpone cheese for a similar creamy texture, or spread a thin layer of nut butter for a different flavor profile.

Blueberry Breakfast Quesadilla Recipe

Print Recipe

★★★★★

5 from 122 reviews

A delightful and easy-to-make Blueberry Breakfast Quesadilla featuring a crispy tortilla filled with creamy cinnamon-infused cream cheese and fresh blueberries, perfect for a quick, nutritious breakfast or snack.

Author: Sophie
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 1 quesadilla (serves 1) 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

1 large flour tortilla (or whole wheat for extra fiber)
2–3 tablespoons cream cheese (softened; regular or low-fat)
¼ cup fresh blueberries (or thawed frozen blueberries)
1 teaspoon honey or maple syrup (optional)
A pinch of cinnamon
Cooking spray or butter (for cooking)

Instructions

Prep the filling: Mix the softened cream cheese with cinnamon and honey in a small bowl for a smoother texture and enhanced flavor. Alternatively, sprinkle cinnamon directly onto the tortilla if short on time.
Assemble the quesadilla: Lay the tortilla flat, spread the cream cheese mixture over half, leaving a small border around the edges. Scatter the blueberries evenly over the cream cheese, then fold the tortilla in half, gently pressing to seal.
Cook to perfection: Heat a skillet over medium-low heat and lightly coat with cooking spray or butter. Place the folded quesadilla in the pan and cook 2–3 minutes per side until golden brown, pressing gently with a spatula to ensure even crisping.
Serve and enjoy: Transfer the quesadilla to a plate, let it cool for a minute before slicing into wedges. Optionally, drizzle honey or add a dollop of Greek yogurt on the side for extra flavor.

Notes

Use whole wheat tortillas to increase fiber content.
Frozen blueberries can be used but should be thawed before assembling.
Cinnamon enhances the flavor but can be omitted if preferred.
Honey or maple syrup adds sweetness but is optional.
Pressing the quesadilla gently while cooking helps achieve a crisp and even texture.
Serve with Greek yogurt or extra honey for added creaminess and sweetness.

Keywords: blueberry breakfast, breakfast quesadilla, cream cheese quesadilla, quick breakfast, easy breakfast, vegetarian breakfast