Place Greek yogurt, softened cream cheese, honey or sweetener, vanilla extract, and cinnamon into a mixing bowl and whisk until the mixture becomes smooth and creamy.

Gently fold fresh blueberries into the mixture so they remain mostly whole and evenly distributed throughout the filling.

Lay one tortilla flat on a clean surface and spread the blueberry yogurt mixture evenly across the tortilla.

Place the second tortilla on top and press lightly to seal the filling inside.

Heat a non-stick skillet over medium heat and lightly coat it with cooking spray or a small amount of oil.

Carefully place the quesadilla in the skillet and cook for about 2–3 minutes until the bottom becomes golden and crisp.

Flip the quesadilla carefully using a spatula and cook the other side for another 2–3 minutes until the tortilla is golden brown and the filling is warmed through.

Remove the quesadilla from the skillet and allow it to rest for about one minute so the filling settles slightly.

Slice the quesadilla into wedges using a sharp knife or pizza cutter.

Serve warm and enjoy the creamy blueberry filling with the crispy tortilla.