In a small bowl, beat cream cheese, 3 tablespoons lemon curd, lemon zest and extract until fluffy. Set aside.
In a shallow bowl, whisk eggs, cream and remaining lemon curd until blended; stir in poppy seeds. In a large skillet, heat 1 tablespoon butter over medium heat. Dip both sides of tortilla in egg mixture, allowing excess to drip off. Place in skillet; toast until golden brown, 2-3 minutes on each side. Remove to a wire rack. Repeat with remaining tortillas, greasing pan as needed.
Spread about 3 tablespoons cream cheese mixture over each tortilla to within 1/4 in. of edges. Fold tortillas in half over filling. In a microwave-safe bowl, combine blackberries and spreadable fruit; microwave, covered, at 50% power until warmed, 2-3 minutes, stirring once. Serve with tortillas and, if desired, additional lemon zest.