In a large mixing bowl, combine bread flour, room temperature water, and your active sourdough starter. Mix until a shaggy dough forms. Let the mixture rest covered for 30 minutes.

Sprinkle fine sea salt over the dough and gently incorporate it. Knead for about 3–5 minutes until smooth and elastic.

Cover the bowl and let the dough rise at room temperature for 4–6 hours, performing stretch-and-fold techniques every 30 minutes.

In a separate bowl, blend softened cream cheese, lemon zest, and sugar until smooth. Chill until ready to use.

Gently fold fresh blueberries into the dough.

Turn the dough onto a floured surface, flatten into a rectangle, spread the cream cheese filling, fold edges over, and shape into a round boule.

Place in a floured banneton, cover, and refrigerate overnight for 8–12 hours.

Preheat the oven to 250°C with a Dutch oven inside. Transfer the dough onto parchment, score the top, then bake with the lid on for 20 minutes. Uncover and lower temperature to 220°C, bake for an additional 20–25 minutes.

Remove from oven, brush with honey and lemon juice glaze.