During my years at Brandeis, we were privileged to see the establishment and growth of a wonderful Chabad house, where the Friday night dinners became the highlight. One of my lasting memories of these joyous meals — aside from the stimulating company and the homestyle warmth of the whole experience — was the carrot-blueberry kugel that frequented the Shabbat table.

I can’t say this is the same kugel, but it’s close, we like it, and it’s a cinch to make. The recipe below can also be made into individual muffins. Just use a GREASED muffin tin rather than the pan, and use a teaspoon of blueberry filling for each muffin. Cut baking time to about 20-25 minutes.

CARROT KUGEL WITH BLUEBERRIES

14.5 oz. sliced carrots (one can)
4 eggs
2 cups sugar
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. vanilla
1/2 cup applesauce
1/2 cup vegetable oil
10 oz. blueberry pie filling (about half of a 21-ounce can)

Preheat oven to 350 degrees. Grease a springform pan (we like Pam with Flour) and set aside. Using a food processor outfitted with a chopping blade, process carrots and eggs until carrots are pureed. Add remaining ingredients and process until fully combined. Pour batter into greased pan. Drop generous tablespoons of blueberry filling over batter, then swirl around with knife. Bake for 35-45 minutes, until slightly browned on top. Remove from oven and let cool five minutes before releasing sides of springform pan. Cool completely and cut into squares; refrigerate if not serving immediately. Delicious warm, room temperature, or cold, and freezes well.