This is an exceptionally moist carrot kugel with a surprise burst of flavor in the blueberry swirl. It presents beautifully, tastes delicious, and is simple to put together.
- carrot baby food - 3 4oz jars OR 2 large carrots, peeled and shredded
- eggs - 4
- sugar - 3/4 cup
- oil - 3/4 cup
- salt - 1 tsp
- flour - 2 cups
- cinnamon - 1 tsp
- baking powder - 1 tsp
- baking soda - 2 tsp
- vanilla extract - 2 tsp
- blueberry pie filling - 3/4 cup
Preheat oven to 350°F (180°C). Grease a standard size Bundt pan well. Place all ingredients except for the pie filling into a large mixing bowl. Mix until well blended, and then pour into the bundt pan.
Drop blueberry pie filling by the table- spoon all around the center of the carrot ring, then swirl with a knife. Alternatively, to obtain the effect in the photo, you can add cornstarch to the blueberry mixture and place it on top of the carrot mixture. Bake for 1 hour.