In a small bowl mix cream cheese with honey and a pinch of cinnamon until completely smooth and creamy. For a shortcut you can spread the cream cheese directly and sprinkle cinnamon on the tortilla later. This little extra step ensures each bite has flavor in every layer.

Place your tortilla flat on a board. Spread the cream cheese mixture evenly over one half of the tortilla leaving about half an inch uncoated around the edges. Scatter blueberries generously but evenly over the cream cheese then gently fold the tortilla in half pressing lightly to keep the filling inside.

Place a skillet over medium low heat and add a thin coating of cooking spray or a small piece of butter. When the skillet is warm lay the folded quesadilla in and let it cook for about two to three minutes on one side pressing down occasionally with a spatula so it crisps up evenly. Flip gently and cook until the second side becomes golden and the cream cheese is just melted but not oozing out.

Carefully remove the quesadilla from the pan and let it cool for two minutes. This step is key because the berries get very hot and need to settle. Cut the quesadilla into wedges and serve plain or with an extra spoonful of yogurt or a drizzle of honey for a little treat.