In a small bowl, combine softened cream cheese with a pinch of cinnamon and honey, if using. Stir until smooth and creamy.

Lay a flour tortilla flat on a clean surface and spread the creamy mixture over one half, leaving a small border around the edges.

Sprinkle fresh blueberries evenly over the cream cheese layer.

Gently fold the tortilla in half and press down lightly to seal.

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

Place the folded quesadilla into the skillet and cook for 2-3 minutes on one side until golden brown, then flip and cook another 2-3 minutes.

Remove the quesadilla from the skillet, let it cool for a minute, then slice into wedges for serving.