Lemon Blueberry Sourdough Bread

In a large bowl, mix the active sourdough starter, warm water, and 2 1/2 cups of the all-purpose flour.

Mix well until a soft dough forms. Cover and let rest for 20 minutes.

Add the salt, lemon juice, and lemon zest to the dough. Knead until smooth.

Gently incorporate the blueberries into the dough, being careful not to squish them. Dust with the remaining 1/2 cup flour as needed during handling.

Shape the dough into a round loaf. Place it into a floured proofing basket, cover, and allow it to rise at room temperature for 4-6 hours, or until significantly puffed.

Preheat your oven to 450°F (230°C). Place a Dutch oven inside while preheating.

Carefully transfer the risen dough to a piece of parchment paper. Lower it into the hot Dutch oven, cover it with the lid, and bake for 20 minutes.

Remove the lid and bake an additional 20-25 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Cool on a wire rack before slicing and serving.