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Blueberry Breakfast Quesadillas The Easy 10 Minute Brunch

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These Skillet Blueberry Breakfast Quesadillas come together in just 10 minutes for a brunch-worthy meal packed with flavor and nutrients. Filled with a creamy mixture of cream cheese (or Greek yogurt), sweetened with honey or maple syrup, and loaded with juicy blueberries, they crisp up beautifully in a skillet and serve as a protein-rich option for breakfast, lunchboxes, or light dinners.

Ingredients

Scale
  • 4 flour tortillas
  • 1 cup fresh or frozen blueberries
  • 4 oz cream cheese, softened
  • 2 tbsp honey or maple syrup
  • 1 tsp lemon zest
  • 1 tbsp butter (for cooking)
  • Powdered sugar, for dusting (optional)

Instructions

  1. In a bowl, mix cream cheese, honey (or maple syrup), and lemon zest until smooth.
  2. Spread the cream cheese mixture evenly over two tortillas.
  3. Sprinkle blueberries evenly over the cream cheese layer.
  4. Top with the remaining tortillas to form quesadillas.
  5. Heat butter in a skillet over medium heat.
  6. Cook each quesadilla for 2–3 minutes per side, or until golden brown and the filling is warm.
  7. Remove from the skillet, slice into wedges, and dust with powdered sugar if desired.
  8. Serve warm.

Notes

  • Protein Boost: Use Greek yogurt or cottage cheese in place of cream cheese for a high-protein version.

  • Frozen Berry Tip: Always thaw and blot frozen blueberries to prevent sogginess.

  • Make Ahead: Quesadillas store well in the fridge for 3 days and can be frozen for 2 months.

  • Kid-Friendly: Reduce added sweetener and slice into mini wedges for toddlers.

  • Reheat Like a Pro: Use a skillet or air fryer to bring back the original crisp.

Find it online: https://claradelish.com/blueberry-breakfast-quesadillas-the-easy-10-minute-brunch/