Blueberry And Earl Grey Tea Cake

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150 g (2/3 cup) unsalted butter

1 heaped tsp Earl Grey tea leaves

220 g (1 cup) caster (superfine) sugar

2 eggs

½ cup thick Greek-style yoghurt or sour cream

200 g (1⅔ cups) plain (all purpose) flour

2 tsp baking powder

½ tsp bicarbonate (baking) soda

¼ tsp salt

zest of 1 lemon

125 g fresh or frozen blueberries

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