Lemon & Blueberry Breakfast Tea Loaf Cake

METHOD

1. Pour the milk into a mug and heat in the microwave for 30-60 seconds until piping hot.
2. Place the Whittard English Breakfast Teabag into the milk and leave to infuse whilst you make the loaf cake.
3. Preheat the oven to 160°C (fan).
4. Line the base and the long sides of a 2lb loaf tin with greaseproof paper.
5. Beat the margarine (or butter) and sugar together until light and fluffy.
6. Beat in the eggs one at a time, adding a tablespoon of the 300g flour after each egg to stop the mixture from curdling.
7. Add the remaining flour, the milky tea infusion and the zest and juice of the lemon and gently fold the mixture together until smooth and fully combined.
8. Toss the blueberries in a little flour (this will stop them from sinking) and fold them into the cake mixture.
9. Spoon the mixture into the loaf tin, spreading it to the edges and smoothing it out the top.
10. Bake for 60-70 minutes until risen, golden on top and a toothpick inserted into the middle comes out clean. Leave to cool completely.
11. Mix the icing sugar and lemon juice together until combined. The consistency of the icing should be thick but still pourable. If it's too thick, mix in a teaspoon of cold water at a time until it reaches the right consistency.
12. Pour the icing over the loaf cake, letting it drip down the sides.
13. Leave to set for 20 minutes, then decorate with lemon slices.
14. Slice and enjoy!