I make this blueberry breakfast quesadilla when I’m craving something warm, creamy, and just-sweet-enough to start the day. The cream cheese turns velvety, the blueberries burst into little pockets of jammy goodness, and a hint of cinnamon ties it all together inside a crisp tortilla.
Why You’ll Love This Recipe
I keep this on my breakfast rotation because it’s:
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fast to assemble with five simple ingredients
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perfectly balanced—tangy cream cheese, bright berries, and gentle sweetness
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easy to customize with zest, nut butter, or different tortillas
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handheld and mess-free for busy mornings
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great as a breakfast, snack, or dessert swap
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 large flour tortilla
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2 tablespoons cream cheese, softened
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1/4 cup fresh blueberries
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1 teaspoon honey (optional)
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Pinch of ground cinnamon (optional)
Directions
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I spread the softened cream cheese over half of the tortilla. If I’m using honey and cinnamon, I drizzle and sprinkle them over the cream cheese.
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I scatter the blueberries evenly on top and fold the tortilla over to make a half-moon.
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I heat a nonstick skillet over medium heat. I cook the quesadilla 2–3 minutes per side until the tortilla is golden and the filling is warm and creamy.
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I rest it for 1 minute, then slice into wedges and serve.
Servings and timing
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Servings: 1
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Prep time: 5 minutes
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Cook time: 4–6 minutes
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Total time: 9–11 minutes
Variations
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Lemon cheesecake vibe: I stir in 1/2 teaspoon lemon zest with the cream cheese.
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Peanut butter swirl: I add 1 tablespoon peanut or almond butter before the blueberries.
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Protein boost: I mix 1 tablespoon vanilla Greek yogurt into the cream cheese (I cook gently so it doesn’t ooze).
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Whole-grain or gluten-free: I swap in a whole-wheat or gluten-free tortilla; I handle gently since some GF tortillas are delicate.
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Low-sugar: I skip the honey or use a few drops of liquid stevia or monk fruit instead.
storage/reheating
I enjoy this best fresh, but I refrigerate leftovers in an airtight container for up to 1 day. To reheat, I warm in a dry skillet over medium-low heat or in an air fryer at 350°F (175°C) for 2–3 minutes until crisp again. I avoid freezing because the berries release extra moisture after thawing.
FAQs
Can I use frozen blueberries?
I can. I thaw them first, pat them very dry, and cook over slightly lower heat to minimize extra moisture.
How do I keep the quesadilla from getting soggy?
I don’t overfill, I pat berries dry, and I let the quesadilla rest for a minute after cooking so the juices settle before slicing.
What if I don’t have honey?
I sweeten with a little maple syrup, agave, or a few drops of liquid monk fruit. I also skip sweetener entirely when my berries are extra ripe.
Can I air-fry this?
I can. I brush the outside lightly with oil, air-fry at 350°F (175°C) for 4–6 minutes, flipping halfway, until crisp and warmed through.
Can I make it dairy-free?
I can use a dairy-free cream cheese alternative and follow the same method; I watch closely since some non-dairy spreads soften faster.
Conclusion
I love this blueberry breakfast quesadilla for its quick prep, cozy flavor, and satisfying texture. With a creamy center, juicy berries, and a toasty shell, it’s a simple morning upgrade I can whip up any day of the week
Print
Blueberry Breakfast Quesadilla
- Total Time: 9–11 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This blueberry breakfast quesadilla is a quick, creamy, and lightly sweet way to start the day. Warm cream cheese and juicy blueberries are tucked inside a crisp tortilla, with optional honey and cinnamon for extra flavor.
Ingredients
1 large flour tortilla
2 tablespoons cream cheese, softened
1/4 cup fresh blueberries
1 teaspoon honey (optional)
Pinch of ground cinnamon (optional)
Instructions
- Spread softened cream cheese over half of the tortilla. Add honey and cinnamon if using.
- Scatter blueberries on top and fold tortilla in half.
- Heat a nonstick skillet over medium heat. Cook quesadilla 2–3 minutes per side until golden and warmed through.
- Let rest for 1 minute before slicing into wedges. Serve warm.
Notes
Add lemon zest to the cream cheese for a cheesecake-like flavor.
Spread peanut or almond butter for extra richness.
Mix in vanilla Greek yogurt for a protein boost.
Use whole-wheat or gluten-free tortillas if preferred.
Skip honey or use stevia/monk fruit for a low-sugar option.
Best enjoyed fresh but can be stored in the fridge for 1 day.
- Prep Time: 5 minutes
- Cook Time: 4–6 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 250
- Sugar: 7g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
