Prepare the tortilla: Lay the flour tortilla flat on a clean surface. Spread 2 tablespoons of cinnamon cream cheese evenly over one side of the tortilla.

Add blueberries: Sprinkle 1/3 cup fresh blueberries over half of the tortilla.

Fold: Gently fold the other half of the tortilla over the blueberries and press down lightly to secure.

Butter the tortilla: Spread 1/2 tablespoon softened butter on the top side of the folded quesadilla. Flip and spread the remaining 1/2 tablespoon of butter on the other side.

Cook: Place the quesadilla on a skillet over medium heat. Grill for about 2–3 minutes per side, or until both sides are golden brown and the inside is warm and creamy.

Serve: Slice into wedges and serve immediately.