Name: Blueberry Breakfast Quesadilla Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 1 large flour tortilla (or whole wheat); 2–3 tablespoons cream cheese, softened; 1 teaspoon honey or maple syrup (optional); A pinch of cinnamon; ¼ cup fresh blueberries (or thawed frozen blueberries); Cooking spray or butter

Jump to Recipe·Leave a Review

Few things make mornings feel more special than a warm, golden quesadilla oozing with cream cheese and bursting with juicy blueberries. This Blueberry Breakfast Quesadilla is the kind of sweet breakfast treat I love making when I want something cozy, quick, and just a little indulgent. Whether I’m flying out the door or lingering over coffee on a quiet weekend, this recipe always feels like a win. It’s comforting, crisp, and filled with flavor in every bite.

Blueberry Breakfast Quesadilla Recipe

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weekday but satisfying enough to serve at brunch. It uses just a few pantry staples, and it comes together in under 20 minutes. The contrast of the crunchy tortilla and the creamy, cinnamon-spiked filling with pockets of juicy blueberries is irresistible. Plus, it’s easy to switch up depending on what I have in the fridge. Whether I make it with fresh or frozen berries, it always turns out delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

1. Mix the Cream Cheese Filling
In a small bowl, I mix the softened cream cheese with cinnamon and a little honey or maple syrup if I want extra sweetness. This gives the filling a smooth, lightly spiced flavor that pairs perfectly with blueberries.

2. Build the Quesadilla
I spread the cream cheese mixture over half of the tortilla, making sure to leave a bit of a border so nothing leaks out while cooking. Then I sprinkle the blueberries evenly across the top and fold the tortilla in half.

3. Cook Until Golden
In a nonstick skillet over medium-low heat, I add a little butter or cooking spray, then cook the quesadilla for about 2–3 minutes on each side until it’s golden and crisp. Pressing down gently with a spatula helps everything seal and brown evenly.

4. Slice and Serve
I let it cool for a minute before slicing into wedges (those hot blueberries can surprise me!). Sometimes I drizzle a little more honey on top or serve it with Greek yogurt on the side for an extra creamy finish.

Servings and timing

This recipe makes 1 quesadilla, perfect for 1 serving as a breakfast or light snack.
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Variations

I like swapping the blueberries with sliced strawberries, raspberries, or chopped peaches for variety. Adding a sprinkle of granola or sliced almonds inside the quesadilla adds a lovely crunch. Sometimes I go savory by using goat cheese and roasted strawberries instead of cream cheese and cinnamon. For smaller bites, I use mini tortillas and make party-friendly quesadilla wedges.

Storage/Reheating

Storage:
When I have leftovers, I let the quesadilla cool completely, then store the slices in an airtight container in the fridge for up to 2 days.

Freezing:
These freeze surprisingly well. I wrap the cooled wedges in plastic wrap and place them in a freezer-safe bag. They keep for up to 1 month.

Reheating:
To reheat, I use a skillet on low heat to bring back the crispness. A toaster oven works too. In a pinch, I use the microwave for 15–20 seconds, though it softens the tortilla a bit.

FAQs

Can I use frozen blueberries in my Blueberry Breakfast Quesadilla?

Yes, I use frozen blueberries when fresh ones aren’t available. I just thaw and drain them first to avoid excess moisture in the filling.

What other fruits can I use in this recipe?

I’ve had great results with raspberries, diced apples, sliced strawberries, and peaches. It’s easy to adapt based on the season or what I have on hand.

Can I make this recipe dairy-free?

Definitely. I like using a dairy-free cream cheese alternative—it spreads well and keeps that rich texture. A thick plant-based yogurt also works for a lighter feel.

Is this recipe good for meal prep?

Yes! I often make a couple extra, store them in the fridge or freezer, and just reheat when I need a quick breakfast or snack.

Why do I need to add cinnamon?

Cinnamon adds a cozy depth that really brings out the sweetness of the blueberries and balances the richness of the cream cheese. I never skip it—it’s what gives the quesadilla its signature flavor.

Conclusion

When I want a breakfast that’s warm, comforting, and just the right amount of sweet, I turn to this Blueberry Breakfast Quesadilla. It’s easy to make, endlessly customizable, and always a crowd-pleaser—even if the crowd is just me, coffee in hand, savoring each bite.