In a small bowl, combine the softened cream cheese with honey or maple syrup and a pinch of cinnamon, blending until smooth and creamy.

Lay the large flour tortilla flat and spread the cream cheese mixture evenly over one half of the tortilla. Sprinkle fresh blueberries over the creamy layer and fold the tortilla in half.

Heat a non-stick skillet over medium-low heat and lightly coat with cooking spray or butter.

Place the folded quesadilla in the pan and cook for 2-3 minutes until the bottom is golden brown and crispy.

Carefully flip the quesadilla and cook the other side for another 2-3 minutes until golden and firm to the touch.

Remove the quesadilla from the skillet, let it cool, and slice into wedges before serving.