1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a 9 by 5 loaf pan with parchment paper and set aside. 

2. In a small saucepan, heat the milk. Remove from heat just before boiling. Add 2 tablespoons of Earl Grey tea or 2 Earl Grey tea bags in the hot milk. Steep for 5 minutes. 

3. While the tea is steeping in the milk, add all-purpose flour, baking powder, and sugar in a large bowl. Whisk together.

4. In a separate bowl, combine Earl Grey tea infused milk with the spent tea leaves, butter, eggs and lemon zest until smooth. You can use a whisk or an electric hand mixer. If using loose leaf tea, you can chop up the wet tea leaves so that they are finer before adding to the batter. If using tea bags instead simply cut open and add the wet leaves to the bowl and then discard the bag.

5. Add the wet ingredients to the large bowl of dry ingredients. Add lemon curd and stir until combined.

6. Pour half of the batter into the prepared loaf pan. Add blueberries on top. Then, pour the remainder of batter on top. 

7. Bake the loaf cake in a preheated oven for 50-60 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Loosen the sides of the loaf cake with a knife and carefully remove from the greased pan. Or, simply pull out if the pan is lined with parchment paper instead. 

8. Slice, serve and enjoy!