In a large bowl, stir together the flour, water, and starter until you get a shaggy mass. Rest uncovered for 30 minutes so the flour hydrates.

Sprinkle the salt over the dough, then fold and knead by hand for 3–5 minutes until the dough feels smoother and a bit tacky.

Cover the bowl and let it sit for 4–6 hours at room temperature, performing stretch-and-folds every 30–45 minutes.

Beat the cream cheese with lemon zest and sugar until smooth, and chill briefly if it softens too much.

On the final fold, gently sprinkle in the blueberries, being careful not to crush them. The dough should show air bubbles and hold shape.

Turn the dough onto a floured surface, press into a rectangle, and spread the cream cheese across the center. Fold like a letter, roll into a round boule, and pinch seams tight.

Place seam-side up in a floured banneton or towel-lined bowl, cover, and refrigerate for 8–12 hours.

Heat your oven to 250°C (482°F) with a Dutch oven inside, then invert the dough onto parchment, score, and lower into the hot pot. Cover and bake for 20 minutes, then uncover and bake at 220°C (428°F) for another 20–25 minutes until deep golden and hollow-sounding when tapped.

While still warm, brush honey mixed with lemon juice over the loaf for shine and a bright finish.