Why You’ll Love This Recipe
This Blueberry Breakfast Quesadilla is a quick and delightful breakfast that combines creamy, sweet, and tangy flavors all in one crispy tortilla. With a rich cream cheese filling, fresh blueberries, and a touch of cinnamon, it’s the perfect balance of sweet and savory. Whether you’re in need of a speedy breakfast or want to indulge in something fun and delicious, this quesadilla will surely brighten your morning. It’s versatile, customizable, and can be enjoyed by everyone in the family—making it the ultimate breakfast treat!
Ingredients
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1 large flour tortilla (or whole wheat for extra fiber)
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2–3 tablespoons cream cheese (softened; regular or low-fat)
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¼ cup fresh blueberries (frozen work too, just thaw first)
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1 teaspoon honey or maple syrup (optional, for added sweetness)
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A pinch of cinnamon (trust me, it’s a game-changer)
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Cooking spray or butter (for crisping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prep the Filling:
In a small bowl, mix the cream cheese with cinnamon and honey (if using). This will give the cream cheese a smooth texture and deeper flavor. If you’re in a rush, skip the mixing and just sprinkle cinnamon directly onto the tortilla. -
Assemble the Quesadilla:
Lay the tortilla flat and spread the cream cheese mixture evenly over half of the tortilla, leaving a small border around the edges to prevent the filling from oozing out. Scatter the fresh or thawed blueberries evenly over the cream cheese. Then, fold the tortilla in half, pressing gently to seal. -
Cook to Perfection:
Heat a skillet over medium-low heat and lightly coat it with cooking spray or melted butter. Place the quesadilla in the pan and cook for 2-3 minutes per side, flipping once the underside is golden and crispy. Press gently with a spatula to ensure even browning on both sides. -
Serve and Enjoy:
Slide the quesadilla onto a plate and let it cool for a minute (the blueberries will be hot!). Slice it into wedges, and if desired, drizzle with extra honey or serve with a dollop of Greek yogurt for an added creamy touch.
Servings and Timing
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Servings: 1 quesadilla (1-2 servings)
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Prep Time: 5 minutes
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Cook Time: 5 minutes
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Total Time: 10 minutes
Variations
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Fruit Options: You can swap out blueberries for other fruits like strawberries, raspberries, or even apples for a different flavor.
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Add-ins: Mix in some chopped nuts or seeds for an added crunch, or spread a thin layer of peanut butter under the cream cheese for a twist.
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Dairy-Free Option: Use dairy-free cream cheese and a non-dairy tortilla for a vegan version of this recipe.
Storage/Reheating
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Storage: While best enjoyed fresh, you can store leftovers in the refrigerator for up to 1 day. Reheat in a skillet over low heat to retain its crispiness.
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Portable Option: Let the quesadilla cool completely, then wrap it in foil for an easy, on-the-go breakfast option.
FAQs
Can I use frozen blueberries?
Yes! If you’re using frozen blueberries, make sure to thaw and pat them dry with a paper towel before adding them to the quesadilla. This helps prevent the filling from becoming soggy.
Can I make this quesadilla ahead of time?
It’s best to enjoy this quesadilla fresh for the best texture, but you can prep the filling and store it in the fridge for a few hours. Assemble and cook the quesadilla right before serving.
Can I use a whole wheat tortilla?
Yes! Whole wheat tortillas are a great option for extra fiber. Feel free to use your preferred type of tortilla, whether it’s regular, whole wheat, or gluten-free.
Can I make this quesadilla for kids?
Yes, absolutely! This recipe is kid-friendly, and it’s a fun way for little ones to get involved in making their own breakfast. Let them assemble the quesadilla and enjoy the process.
Conclusion
This Blueberry Breakfast Quesadilla is a delicious, quick, and easy way to enjoy a satisfying breakfast. The combination of creamy, sweet cream cheese and fresh blueberries wrapped in a crispy tortilla is sure to become a breakfast favorite. Whether you’re enjoying it on a busy morning or serving it for brunch, this recipe delivers a delightful balance of flavors and textures that will make every bite memorable.
Print
Blueberry Breakfast Quesadilla Recipe
- Total Time: 10 minutes
- Yield: 1 quesadilla (1–2 servings)
Description
Start your day with this quick and irresistible Blueberry Breakfast Quesadilla. Featuring a warm, golden tortilla filled with creamy cinnamon-kissed cream cheese, fresh blueberries, and a hint of honey, this sweet-yet-savory breakfast is ready in just 10 minutes. Perfect for busy mornings, brunch gatherings, or a fun kid-friendly meal, this recipe is versatile, satisfying, and bursting with flavor in every bite.
Ingredients
1 large flour tortilla (or whole wheat for extra fiber)
2–3 tbsp cream cheese (softened; regular or low-fat)
¼ cup fresh blueberries (or frozen, thawed and patted dry)
1 tsp honey or maple syrup (optional)
A pinch of cinnamon
Cooking spray or butter (for crisping)
Instructions
- Prep the Filling – In a small bowl, mix cream cheese with cinnamon and honey (if using) until smooth.
- Assemble the Quesadilla – Spread the cream cheese mixture over half the tortilla, leaving a small border. Scatter blueberries on top. Fold the tortilla in half and press gently.
- Cook – Heat a skillet over medium-low heat and coat lightly with cooking spray or butter. Cook quesadilla for 2–3 minutes per side until golden and crispy.
- Serve – Let cool for 1 minute before slicing into wedges. Serve as is, with extra honey, or with Greek yogurt.
Notes
- Swap blueberries for strawberries, raspberries, or thinly sliced apples.
- Add crushed nuts, seeds, or a thin layer of peanut butter for a flavor boost.
- Make dairy-free with plant-based cream cheese and a vegan tortilla.
- For a portable breakfast, let cool completely before wrapping in foil.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
