Preheat the oven to 170º F

Place tea leaves in #Thermocook and add 1/2 cup of boiling water. Put on QUICK SOUP 10 seconds.

Then let it steep for 10 minutes.

Add butter. 

Add sugar, eggs, lemon juice, yogurt and lemon zest.

Add self raising flour and mix using STIR setting in Thermocook for 10 seconds.

Fold in the blueberries.

Line your loaf pan with parchment paper (or use silicon baking tins like we do!), pour in the batter and bake for 10-20 minutes, until a toothpick inserted into the centre comes out clean.

Let cool for 5 minutes, and then turn onto a wire rack.

While cooling, pour the icing sugar into a small bowl and slowly stir in lemon juice until you achieve a thick, pourable mixture (it doesn't take much lemon juice at all). Pour overtop your warm cake and let cool completely.