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Crispy tortillas stuffed with juicy blueberries and melty cheese, dusted with powdered sugar and syrup — a 10-minute breakfast miracle.

Blueberry Breakfast Quesadillas

Crispy tortillas stuffed with juicy blueberries and melty cheese, dusted with powdered sugar and syrup — a 10-minute breakfast miracle.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flour tortillas or 4 smaller
  • ½ cup fresh or frozen blueberries
  • ⅔ cup shredded cheese mozzarella + cream cheese blend
  • 1 tsp butter or oil
Optional: 1 tbsp cream cheese, ½ tsp vanilla, ½ tsp lemon zest, pinch cinnamon
  • For Serving: powdered sugar maple syrup, yogurt, extra berries

Equipment

  • Skillet
  • spatula
  • Cutting board
  • Bowl

Method
 

  1. Toss blueberries with lemon zest/cinnamon if using. Spread cream cheese on half of tortilla if desired.
  2. Sprinkle cheese across tortilla, scatter blueberries on one half, add light cheese on top. Fold into half-moon.
  3. Heat skillet over medium with butter or oil. Cook 2–3 minutes per side until golden and melted.
  4. Rest 1 minute, slice, dust with powdered sugar, drizzle syrup, and serve with yogurt or whipped cream.

Notes

Don’t overfill — keeps quesadillas crisp, not soggy.
Use frozen blueberries straight from freezer, no thawing.
Swap fruits, add nuts, or drizzle chocolate for variations.