Peach & Blueberry Cake with White Chocolate Yoghurt | MiNDFOOD

Ingredients

• ½ cup Greek-style yoghurt
• ½ cup milk
• ⅔ light olive oil
• 1¼ cups (225g) tightly packed light muscovado sugar
• 3 eggs
• 2 tsp vanilla bean paste
• 1 lemon, zest only
• ¼ cup lemon juice
• 375g (2½ cups) plain flour
• 1 tsp baking powder1½ tsp ground cinnamon
• 185g blueberries
• 2 to 3 firm ripe yellow peaches, cut into 2cm slices
• White Chocolate Yoghurt
• 180g white chocolate, chopped
• 300ml thickened cream