Lemon poppy seed bread is one of my favorite things. I love the smell and the mild lemon flavor. I’d never made it before, so I was excited when I saw this recipe while looking for something else. But I had used up the last of my lemons on salmon the night before. I did, however, have some blackberries on hand, and an idea was formed. For this you will need:
- Blackberry jam
Let’s start off with what I changed. The first change I encountered was the lemon zest. I did not have anything to zest, so I just dumped around 5 or 6 blackberries into the sugar and rolled them around in it before I added in the butter. The second change was whole wheat flour instead of white flour (because that’s what I had). Next, I used vanilla Greek yogurt instead of the sour cream in the recipe. This was partially that I had read elsewhere that Greek yogurt could be a sour cream substitute, and part I had yogurt and not sour cream in my refrigerator. The final change I made was a teaspoon of blackberry jam each time I was supposed to add lemon juice. I also opted not to make the glaze as I tend to prefer my lemon poppy seed bread without glaze.
Whew-that was a decent amount of changes. Enough, in fact, that I wasn’t sure this was going to turn out at all. (You might have also noticed that I don’t own a loaf pan so I used a 9×9 pyrex.) But I need not have worried-this was excellent! The blackberry flavor was subtle-enough to tell what it was, but also enough to make me think I would add some more blackberries to the sugar if I was to do this again. It was sweet, but not overly so. It cooked up just right in 45 minutes.
Would I make this again? Maybe. I might try a different fruit next time. Maybe some orange poppy seed or cranberry poppy seed. I feel more confident about making small changes to a recipe now that I’ve been successful once.