Feed your sourdough starter about six hours prior to baking until bubbly.

In a large bowl, combine flour, water, salt, lemon juice, lemon zest, and active sourdough starter until mixed.

Gently fold in the blueberries to prevent crushing them.

Cover the dough and let it bulk ferment at room temperature for four hours, stretching and folding every hour.

Shape the dough into a round loaf on a floured surface and place it in a proofing basket.

Allow it to rest for two hours at room temperature or refrigerate overnight for enhanced flavor.

Preheat your oven to 450°F (230°C) during the last half hour of proofing.

Bake for 30-35 minutes until golden brown and the internal temperature reaches 200°F (93°C). Cool before slicing.