Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.Preheat the oven to 375° F. Grease a (9x5 inch) loaf pan.In a large mixing bowl, beat together the butter, 1/2 cup sugar, lemon zest, and orange zest until combined. Beat in the eggs, one at a time, until combined, then add the vanilla. Add 1 cup flour, almond flour, baking powder, and salt, and beat to combine. Add the steeped milk, beating until just combined. Toss the blueberries with 1 tablespoon flour, then fold in 3/4 cups blueberries.Spoon the batter into the prepared pan. Swirl in the blueberry jam, then Sprinkle on the remaining blueberries and 1 tablespoon sugar. Bake for 55-60 minutes, or until the center is just set. Let cool before glazing.Meanwhile, make the glaze. Remove the zest from the blood orange with a vegetable peeler in wide strips. Thinly slice the strips. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drizzly. Stir in the orange zests.Drizzle the glaze over the cake. Slice and enjoy!