In a small mixing bowl, combine the softened cream cheese, blueberries, maple syrup (or honey), ground cinnamon, and vanilla extract. Use a fork to gently mash some of the blueberries into the cream cheese mixture, leaving some whole for texture. Mix until well combined.

Lay one flour tortilla flat on a clean surface. Spread half of the blueberry cream cheese filling evenly over one half of the tortilla. Leave a small border around the edge. Fold the other half of the tortilla over the filling to create a half-moon shape.

Repeat with the second tortilla and the remaining filling.

Melt 1/2 tablespoon of unsalted butter in a large non-stick skillet over medium-low heat. Once melted, carefully place one assembled quesadilla into the skillet. Cook for 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the filling is warm and gooey.

Remove the first quesadilla from the skillet and set aside. Add the remaining 1/2 tablespoon of butter and repeat the cooking process with the second quesadilla.

Once cooked, transfer the Blueberry Breakfast Quesadillas to a cutting board. Slice each quesadilla into 2-3 wedges. Dust with powdered sugar, if desired, and serve immediately. A drizzle of extra maple syrup can also be added.