Lemon Ricotta Blueberry Quesadillas

Lemon-Ricotta Blueberry Quesadillas

Lemon Ricotta Blueberry Quesadillas

“Mama, you made a REALLY AWESOME breakfast today!”

Those are words I do not hear often, my friends. 4-year-olds are not the easiest to please when it comes to food! It’s not surprising that blueberries evoked this response though. Blueberries are never, ever turned down by my purple-faced children.

The surprise was that the said preschooler actually ate non-disguised ricotta cheese for the first time ever. I guess today was just a good day.

Quesadillas are my no-brainer lunch. When I have no leftovers and I’m too brain-dead to think of anything else—which is frequently—I make quesadillas or peanut butter sandwiches. And yet, I had never thought to make a sweet quesadilla for breakfast. It is a seriously good idea folks. Once that tortilla is stuffed with honey-sweetened, lemon-infused ricotta and ripe blueberries, you’ll feel like almost like you’re eating blueberry cheesecake or sour cream & blueberry pie for breakfast. The butter-grilled tortilla adds a unique twist to otherwise classic flavors.

The best part is, like any good quesadilla, these blueberry quesadillas take only a few minutes to make. You can use any type of ricotta you please, but we use this fresh homemade ricotta, which tastes fantastic and is much more budget-friendly than commercial tubs.

I hope you will find lemon-ricotta blueberry quesadillas to be a worthy addition to your quesadilla repertoire. (Nothing quite beats my sister’s mushroom quesadilla, but we’ll leave those for another time.)

Lemon Ricotta Blueberry Quesadillas

Lemon-Ricotta Blueberry Quesadillas


  • 4 whole wheat flour tortillas
  • 1 cup ricotta cheese
  • 1-2 Tablespoons honey (or more, to taste)
  • Zest of 1 lemon
  • 12 ounces fresh blueberries
  • butter to grease griddle


Heat a skillet or griddle over medium-high heat.

In a small bowl combine the ricotta, honey, and lemon zest.

Spread ¼ cup of the ricotta over a tortilla. Drop ¼ box of the blueberries over one half of the tortilla, then fold the other half of the tortilla over the blueberries, forming a half-circle. Repeat with the remaining tortillas.

Butter the hot griddle. Grill the quesadillas until the first side is golden brown, then flip and cook the other side. If the quesadillas are browning before they are heated through, reduce the heat. When both sides are golden and the filling is bubbly, remove from the griddle and enjoy.


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