Introduction

Start your morning with a delightful twist on a classic quesadilla! This Blueberry Breakfast Quesadilla combines creamy cheese and sweet blueberries for a quick, satisfying breakfast or snack.

The image shows three folded quesadilla slices stacked on a white plate. Each quesadilla slice has a golden-brown crispy outer shell with visible grill marks. Inside, there are two distinct layers: a melted white cheese layer and a thick layer of vibrant dark purple-blueberry filling, some of which is oozing out slightly. There are a few whole blueberries placed around the quesadilla slices on the plate. In the background, there is a white bowl filled with blueberries, a silver fork, and a white marbled texture surface. 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
1/4 cup fresh blueberries (frozen work if thawed first)
1 teaspoon honey or maple syrup (optional)
1 pinch cinnamon
Cooking spray or butter for crisping

Instructions

Step 1: Spread the softened cream cheese evenly over one side of the tortilla.
Step 2: Sprinkle the blueberries on top of the cream cheese, then drizzle with honey or maple syrup if using, and add a pinch of cinnamon.
Step 3: Fold the tortilla in half to form a half-moon shape.
Step 4: Heat a skillet over medium heat and lightly coat with cooking spray or butter.
Step 5: Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
Step 6: Remove from heat, let cool slightly, then cut into wedges and serve.

Tips & Variations

Try adding a sprinkle of chopped nuts or a handful of spinach for extra texture and nutrients.
Use flavored cream cheese, like vanilla or honey, to enhance sweetness.
Swap blueberries for other fresh or thawed frozen berries such as raspberries or strawberries.

Storage

Store any leftover quesadilla in an airtight container in the refrigerator for up to 1 day. Reheat gently in a skillet over low heat or in a toaster oven to preserve crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows three folded quesadilla slices stacked on a white plate, each slice revealing two layers filled with melted white cheese and dark purple blueberry filling that looks juicy and slightly runny. The quesadilla outer layer is golden brown with a slightly crispy texture. Around the plate, there are a few whole blueberries placed as decoration. In the background, a white bowl filled with more blueberries sits on a white marbled surface with a silver fork and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

It’s best to thaw frozen blueberries before adding them to prevent excess moisture, which can make the quesadilla soggy.

Can this recipe be made vegan?

Yes! Use a dairy-free cream cheese alternative and a vegan butter or oil for crisping to make this quesadilla vegan-friendly.

Blueberry Breakfast Quesadilla Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

This Blueberry Breakfast Quesadilla is a quick and delicious morning treat combining the creamy richness of cream cheese with the juicy sweetness of fresh blueberries, lightly sweetened with honey and spiced with cinnamon. Crispy on the outside and warm on the inside, it’s perfect for a straightforward, satisfying breakfast or snack.

Author: Tara
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: 1 serving 1x
Category: Breakfast
Method: Frying
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Tortilla

1 large flour tortilla or whole wheat tortilla for extra fiber

Filling

2–3 tablespoons cream cheese, softened
1/4 cup fresh blueberries (frozen blueberries, thawed, also work)
1 teaspoon honey or maple syrup (optional)
1 pinch cinnamon

For Cooking

Cooking spray or butter for crisping

Instructions

Prepare the Filling: In a small bowl, mix the softened cream cheese with a pinch of cinnamon and honey or maple syrup if using, then gently fold in the fresh blueberries to create a creamy, fruity filling.
Assemble the Quesadilla: Spread the cream cheese and blueberry mixture evenly over one half of the tortilla. Fold the tortilla over to cover the filling, creating a half-moon shape.
Heat the Pan: Lightly spray a skillet or griddle with cooking spray or melt a small amount of butter over medium heat to prevent sticking and enhance crispness.
Cook the Quesadilla: Place the folded quesadilla in the heated pan. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the filling is warmed through. Press gently with a spatula for even cooking.
Serve: Remove from heat, let cool slightly, then slice into wedges and serve warm for the best taste and texture.

Notes

For a healthier option, use a whole wheat tortilla to add fiber.
If using frozen blueberries, ensure they are fully thawed and drained to avoid sogginess.
Adjust sweetness by adding more or less honey or maple syrup according to taste.
Adding a sprinkle of powdered sugar or a drizzle of extra honey on top before serving enhances the flavor.
This recipe can be adapted to other fruits like strawberries or peaches depending on preference.

Keywords: Blueberry breakfast quesadilla, cream cheese quesadilla, quick breakfast, sweet breakfast tortilla, easy morning recipe