One day I was trying to make easy smoothies for my nieces and nephew when I found some frozen berries. The kids weren’t sure about the blackberries but I just puréed them all togther.
The smoothies did not use up all of the berry mixture and I decided to use it as a topping on Lemon Poppy Seed bread as a
nice light bread for Spring.
1 1/2 cups all-purpose flour, plus more for dusting
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 tablespoons poppy seeds
2/3 cup milk, 2% or better
1/2 cup vegetable oil
3 tablespoons lemon juice
zest from one lemon
Preheat oven to 350 degrees. Butter 9x5x3 loaf pan, dust with flour.
Sift flour, sugar, baking powder, salt and zest in a large bowl. Stir in poppy seeds. Whisk milk, oil, eggs and lemon juice to blend. Add to dry ingredients, stir till just blended.
Transfer batter to loaf pan. Bake until golden and a wooden skewer inserted in the center comes out clean, about 50 minutes. Transfer to a rack an cool for 15 minutes. Use a knife to cut around the sides of the pan to loosen the bread. Turn out onto rack and cool completely.
The bread can be served with breakfast, as a snack or as a light dessert. You can top it with any fresh fruit or jam.
Michele Tracey, Food Editor