In a large mixing bowl, combine the water and sourdough starter and stir until mostly dissolved. Add the bread flour, salt, lemon zest, and sugar. Mix until a shaggy dough forms and no dry flour remains.
Cover the bowl and let the dough rest for 30 minutes.
Perform the first set of stretch and folds by adding the dehydrated blueberries on top of the dough, then lifting one side of the dough and folding it over the blueberries and itself. Rotate the bowl and repeat until all sides have been folded. Cover and rest 30 minutes. Repeat for a total of three stretch and folds, resting 30 minutes between each set. The blueberries will become more incorporated with each set of stretch and folds.
About one hour after the final stretch and fold, laminate the dough by gently stretching it out on a lightly floured surface into a thin rectangle. Fold the dough back onto itself and return it to the bowl.
Allow the dough to continue bulk fermenting at room temperature for a total of 6–10 hours from the start of fermentation. Bulk fermentation is complete when the dough is airy, slightly domed, jiggles when the bowl is shaken, and no longer sticks to your fingers.
Turn the dough out onto a lightly floured surface and shape into a round loaf. Place seam-side up into a floured banneton or proofing basket.
Cover and refrigerate for at least 8 hours or overnight.
Preheat the oven to 450°F with a Dutch oven inside. Turn the dough out onto parchment paper, score the top, and carefully place it into the hot Dutch oven.
Bake with the lid on for 20 minutes. Remove the lid and bake an additional 10–15 minutes, until the crust is golden brown and the internal temperature reaches 200°F.
Remove from the oven and cool completely on a wire rack before slicing.
