Blueberry Bundt Cake – Delishar

It’s been a while since I used my bundt pan. Therefore, I took it out to show it a little love by baking this super simple one bake. All you really need is your mixing bowl, and a measuring cup for your wet ingredients. Pour your wet ingredients into your dry, then fold in blue berries, and you are done! So simple, anybody can do it! 

I love my bundt pan for obvious reasons. It makes every cake that comes out from it so pretty, effortlessly. And I meant it when I say, every single one of them has turned out gorgeous. Whip up a simple drizzle of icing sugar and milk, then drizzle it over your cake for that extra touch. Totally optional though, the cake on it’s own was more than good enough.

blueberry cake 5

I love the gooey blueberries bursting with goodness in the cake. It makes the cake filled with pockets of oozy blueberry jam like filling. Very yum!


Blueberry Bundt Cake

Sharon of Delishar


  • 3 cups plain flour
  • 1-1/3 cups sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/2 cup veg oil
  • 3 eggs 60g
  • 2 cups blueberries
  • 1 tbsp vanilla bean paste / extract


  • 1 cup icing sugar
  • 2-3 tbsp milk


  • Preheat oven to 175C.

  • Lightly grease your bundt pan

  • In a mixing bowl, add flour, sugar, salt, baking soda, and baking powder.

  • Mix to combine.

  • In a measuring cup, mix together oil, buttermilk, eggs, and vanilla extract until combined.

  • Drizzle in wet ingredients into dry ingredients with mixer on medium low speed.

  • Mix until just combined.

  • Fold in blueberries.

  • Transfer batter into bundt pan.

  • Bake for 60-70 minutes, or until skewer comes out with few moist crumbs or clean.

  • Let cool in pan for 10 minutes, then flip on to wire rack to cool completely.


  • Mix icing sugar with 2 tbsp milk.

  • Add more milk 1 tsp at a time until desired consistency.

  • Drizzle over cooled cake.

Make buttermilk by adding 1 tbsp vinegar or lemon juice into 1 cup milk.
Set aside for 5-10 minutes for it to curdle.

Adapted from

blueberry cake 4


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Blueberry Streusel Muffins – Delishar

Blueberry muffins itself are already so yummilious. Top it with crunchy streusel bits, irresistible. To me and my whole family at least. I love how the blueberries burst into this sweet gooey goodness as it bakes. Oh my, my tummy just gave a loud growl as I visualise the oozy berry surprise nestled in a warm, moist, and fluffy muffin. With the streusel topping forming the outer crust of the muffin, each bite gives 3 different texture and 3 different flavours marrying into one delicious muffin.

Blueberry strusel muffins 2

Whenever I make muffins for the family, it wouldn’t last very long before they are all gone. However, blueberry muffins seems to go the fastest. Well, I am guilty of having one too many as I’m a lover of blueberry muffins. Especially when they are warm and fresh out of the oven. I have problem waiting for them to cool before biting into one. My reason is that I need to test taste my bake goods right? I call it quality assurance. 😛


Blueberry Streusel Muffins


Blueberry Muffins

  • 2-1/2 cup 320g plain flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup castor sugar
  • 1/4 tsp salt
  • 2 large eggs Grade AA, 65g
  • 1 cup 250ml buttermilk
  • 1/2 cup 125ml vegetable oil
  • 1-1/2 cups 150g blueberries
  • 1 tsp vanilla extract

Streusel topping

  • 1/4 tsp cinnamon powder
  • 1/4 cup 32g plain flour
  • 2 tbsp 25g brown sugar
  • 2 tbsp 30g melted butter
  • Preheat oven to 200C.

  • Mix all the ingredients for streusel together in a bowl with a fork until you get moist clumps.

  • In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

  • In a measuring cup mix together oil, vanilla, buttermilk, and eggs.

  • Pour wet ingredients into dry ingredients and mix to just about combine and still lumpy.

  • Then fold in blueberries.

  • Do not over mix!

  • Fill muffin cups to 3/4 full, and crumble streusel toppings on top of muffins.

  • Bake for 20-25 minutes or until skewer comes out clean.

  • Allow to cool completely before storing.

Blueberry strusel muffins 3

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Blueberry Halibut with Feta Spinach Cauliflower Mash – Delishar

I love Halibut. I love the delicious firm and meaty texture of this lovely white fish known as the largest flatfish in the ocean. Due to the firmness of the flesh, it can withstand a more robust cooking just be careful not to overcook, or it’ll dry out.  I like searing the fish with very little seasoning as I feel that by doing so, it accentuates the natural flavour of the fish. And searing the fish helps to keep the flesh moist. There is nothing worse than to mask the delicious taste of quality seafood with tons of spices. 


I got my supply of Alaskan Halibut from The Alaska Guys (TAG). I’ve collaborated with them for a while now, and they have never failed to supply me with the best quality Alaskan seafood. I’ve learnt a lot about Alaskan seafood and the fishery industry from Kevin, the founder or TAG. I’ve found out that Atlantic halibut is classified as endangered species, while halibut around Greenland is considered threatened. However, the Halibut from TAG are sustainable line-caught Pacific halibut. I found that interesting as I had no idea that there are such differences, and of course I want to support sustainable seafood.

Halibut with blueberry sauce 9

I also found out that the ‘halibut’ we get from out local markets here are usually turbots. Turbot is also a flatfish similar to halibut, but it isn’t halibut. Turbots are smaller, wider, kind of rounder in appearance. While Halibuts are bigger fish, and longer with a white bottom side. That made me feel slightly cheated. I mean, I don’t want to be playing for a good glass of wine, only to be served grape juice cause it kind of looks alike. Well, not that bad but you get the gist. 

Anyway, back to this delicious meal I made. The husband claimed that this meal topped all the other meals and is now on his top 10 favourite list. He loved the texture of the fish, with a slightly crisped up golden crust, and moist lovely flesh that flakes off piece by piece. The blueberry sauce was a suggestion from Kevin. He said that his mom used to make a blueberry sauce to serve atop fish, and asked if I can recreate it.

The sauce was absolutely delicious! It paired nicely with some chicken breast the next day too! The husband and I loved it so much. The husband also commented that this was the best cauliflower mash recipe I’ve made. All in all this meal was a very satisfying low-carb meal that I will be making again sometime soon. 

Halibut with blueberry sauce process

Pan-Seared Halibut with Fresh Blueberry Sauce


Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Fresh Blueberry Sauce

  • 1 Cup fresh blueberries + 2 tbsp fresh blueberries
  • 1 tbsp brown sugar
  • 1 tsp lemon juice
  • 1-2 sprigs thyme

Pan Seared Halibut

  • 4 fillet of Halibut about 200g each
  • 1 tsp paprika
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • Pat dry Halibut fillets, and season both sides with paprika, salt and pepper.

  • Start cooking the sauce.

  • Place 1 cup fresh blueberries in saucepan together with sugar, lemon juice, and thyme.

  • Simmer for 3 minutes, and then add the remaining 2 tbsp of blueberries.

  • Allow to simmer for another 1-2 minutes until syrupy.

  • Remove from heat and set aside.

  • Heat a frying pan on medium high, and add oil.

  • When oil is shimmering, sear fish presentation side down.

  • Do not touch or flip it for 3-4 minutes to get a nice golden sear.

  • Flip and allow to cook for another 2 minutes or until done.

  • Serve with sauce over fish.

Spinach and Feta Mashed Cauliflower


Serves 4-6

  • 1 medium head cauliflower cut into small florets
  • 2 tablespoons butter
  • 1/4 cup cream cheese
  • 1 cup cooked fresh spinach squeezed of excess liquid and coarsely chopped
  • 1/2 cup feta crumbled
  • 2 tbsp chopped spring onions
  • 1 tbsp chopped cilantro
  • Milk to taste
  • Salt and pepper to taste
  • Steam cauliflower until fork tender, about 10 minutes.

  • Mash the cauliflower with a food processor along with butter and cream cheese.

  • Add enough milk to bring the mashed cauliflower to the desired consistency.

  • Mix in spinach, feta, cilantro, and green onion.

  • Season with salt and pepper to taste.

Get the pre portioned cook kit for this amazing dish and
cook it in your own kitchen! Order Now

Halibut with blueberry sauce 6

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Banana Walnut Blueberry Yogurt Loaf – Delishar

My girls asked me to bake them something with bananas after we got back from the USA. I looked at my pantry and found a pack of walnuts sitting there calling out my name. Grabbed the 3 over ripe and neglected bananas sitting sadly on the counter-top, then off to my tiny kitchen.


I usually stock some yoghurt in my fridge as a quick breakfast or snack. So why not add some in my bake to keep it nice and moist?! Happily, I opened up my fridge door but to my dismay, I’m out of plain or greek yoghurt! What I had left were nata de coco, aloe vera, and blueberry yoghurt. It was a no brainer to grab the blueberry, since blueberries and bananas usually go well together.  

Blueberry Banana Nut Bread 5

The house smelled so heavenly as the loaf cake was baking in the oven. My girls kept asking if it was ready, and if they can sneak a little bite. The blueberry yogurt flavoured the cake very subtly, not over powering the fragrance of the bananas. The cake turned out moist and light, with lovely walnut for a little crunch. This recipe turned out to be one of the best banana loaf cake I’ve made! Another super simple one bowl, mixer-free recipe for the win! 


Banana Walnut Blueberry Yogurt Loaf


Makes a 9×5 loaf

  • 3 over ripe bananas mashed
  • 1 1/2 cup 192g plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1/4 tsp ground nutmeg
  • 1/2 cup 75g coconut sugar
  • 2 large eggs room temp
  • 1/4 tsp salt
  • 1/2 cup blueberry yogurt or subtitute sour cream / greek yogurt
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 1/2 cup melted butter or coconut oil
  • Preheat oven to 175C.

  • In a mixing bowl, mash bananas.

  • Mix in yogurt, eggs, vanilli extract, and melted butter.

  • Stir in salt & sugar.

  • Then sift in flour, baking soda, baking powder, cinnamon, and nutmeg.

  • Mix until just combined.

  • Fold in chopped walnuts.

  • Bake 50-60 minutes or until skewer inserted comes out clean.

  • Allow to cool in pan for 10 minutes before unmoulding to cool completely on a cooling rack.

Blueberry Banana Nut Bread 3


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Best Moist Blueberry Muffins – Delishar

This is one of the best blueberry muffins recipe I’ve tried. It yields a soft, fluffy, kinda cake like crumbs, and the yogurt used ensures that you get moist muffins. Tossing the blueberries with a little bit of the dry ingredients keeps the blueberries from sinking to the bottom of the batter when it’s baking. Topping fresh blueberries on top of the batter before baking gives you that visually pleasing look as the berries explodes and bleeds down the sides of the muffins. I don’t know about you, but that is just plain sexy to me. 

Blueberry Muffins 5

When I took my first bite of the muffin, I was blown away. Not overly sweet but so freaking good! I lost self-control and had 2 at one go, the husband had 3. LOL. I took a batch to share with the teachers and canteen vendors. All the feedback gathered confirmed what I already knew. So I’m really excited to share this great recipe with you, and hope you’ll enjoy it as much as we all did. I’m putting this on my muffin rotation list! While you are at it, try out my other Blueberry Streusel Muffins recipe! 


Blueberry Muffins


  • 354 g 12.5 oz cake flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup 150g castor sugar
  • 1/2 cup 115g melted butter
  • 1 large egg 60g
  • 1 cup 250g greek yogurt
  • 1 1/2 cups 222g fresh blueberries
  • 1 tsp vanilla extract
  • Preheat oven to 200C, top and bottom heat only

  • Line your muffin tray.

  • In a large mixing bowl, sift cake flour, salt, baking powder, baking soda together.

  • Toss 1 tbsp of the flour mixture with ONLY 1 cup of blueberries (148g). Reserve the other 1/2 cup blueberries for topping, DO NOT mix toss with flour mixture.

  • In another bowl, whisk to combine butter, sugar, vanilla, egg, and yogurt.

  • Mix dry ingredients into wet ingredients until almost combined but still clumpy, do not over mix or you will get tough muffins.

  • Fold in the 1 cup of blueberries for about 3-4 folds.

  • Again, do not over-work batter.

  • Then fill liners with batter to about 3/4 full, and top with reserved blueberries.

  • Bake at 200C, middle rack for about 20-25 minutes (mine was 22mins) or until a skewer inserted comes out clean.

  • Cool in pan for 5 minutes before removing to cool on wire rack completely.

No mixer is required for this recipe. 🙂
If your batter is too thick, thin it out with some milk 1 tbsp at a time.
If you are using plain flour or part wholewheat pastry flour, you’ll have to add another 2-4 tbsp of milk to thin out the batter a little bit.

Adapted from

Blueberry Muffins 1

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