Prepare the Filling: In a small mixing bowl, combine softened cream cheese, honey (or maple syrup), and cinnamon. Mix thoroughly until the mixture is completely smooth and easily spreadable. Taste the mixture and adjust the sweetness by adding more honey or maple syrup if desired.

Assemble the Quesadillas: Lay out the tortillas on a clean, flat work surface. Spread an even layer of the cream cheese mixture over one half of each tortilla, leaving a small border around the edge. Distribute the blueberries evenly over the cream cheese mixture, gently pressing them into the cream cheese to help them stay in place. Fold the empty half of each tortilla over the filling to create a half-moon shape.

Cook the Quesadillas: Heat a large skillet or griddle over medium heat. Add ½ tablespoon of butter and allow it to melt and coat the cooking surface. Place 1-2 quesadillas in the pan (depending on size) and cook for 2-3 minutes until the bottom is golden brown and crisp. Gently press down with a spatula to ensure even cooking. Flip carefully and cook for another 2-3 minutes on the second side. Remove from the pan and repeat with the remaining quesadillas, adding more butter as needed.

Slice and Serve: Allow the cooked quesadillas to rest for 1-2 minutes on a cutting board. This brief resting period helps the filling set slightly and makes slicing cleaner. Cut each quesadilla into 2 wedges using a sharp knife or pizza cutter. Dust with powdered sugar, drizzle with additional honey or maple syrup if desired, and serve warm with your choice of toppings such as yogurt or whipped cream.