Instructions:
- Prepare the Filling: In a small bowl, combine the softened cream cheese and 1 tablespoon of sugar. Stir until smooth. Gently fold in the fresh blueberries.
- Mix the Batter: In a shallow dish, whisk together the eggs, milk, vanilla extract, cinnamon, and flour until just combined. The batter should be thin.
- Assemble the Quesadilla: Lay one tortilla flat. Spread half of the cream cheese/blueberry mixture evenly over one half of the tortilla, leaving a clean border. Fold the empty half over to create a half-moon shape. Repeat for the remaining tortillas.
- Heat the Pan: Heat the butter or oil in a large non-stick skillet or griddle over medium heat until shimmering.
- Coat and Cook: One at a time, briefly dip each side of the folded quesadilla into the egg batter, allowing any excess to drip off quickly. Place the dipped quesadilla onto the hot skillet.
- Pan-Fry: Cook for 2–3 minutes per side, pressing down gently with a spatula occasionally, until the tortilla is golden brown and crisp, and the filling is warm.
- Rest and Serve: Remove from the pan, slice into triangles, and repeat the dipping and frying process with the remaining quesadillas.