In a large mixing bowl, combine the active sourdough starter, warm water, and honey until dissolved. Gradually mix in flour until fully incorporated.

Gently fold in fresh blueberries and lemon zest without smashing the berries.

Cover with a damp cloth and let rise at room temperature for 4-6 hours or until doubled.

Turn dough onto a floured surface and shape it into a round loaf.

Place the dough on parchment paper in a bowl, cover again, and let rise for another hour while preheating your oven to 450°F (232°C).

Transfer the dough (with parchment) onto a baking stone or cast iron skillet and bake for 30-35 minutes until golden brown.