In a large bowl whisk together flour, salt, yeast and lemon zest.

In a separate bowl mix together frozen blueberries and 1 tbs of flour, then add them to the dough mixture. Pour in warm water and thoroughly mix using your hands or a wooden spoon. Dough should be sticky.

Cover bowl with plastic wrap and let the dough rest for 3-5 hours. You want the mixture to double in size and start to have small bubbles on the top. You can let this sit on the counter for up to 18 hours.

Once you are ready to start baking, place a dutch oven in an oven preheated to 450F. Let the dutch oven preheat for 30-40 minutes. While the oven is heating, flour a flat surface and your hands and then remove the dough from the bowl.

Fold the dough over itself 4 times. From there, use your hands to form into a tight ball. Place a piece of parchment paper into your bowl and then gently drop in the dough ball. Cover with a kitchen towel and allow to rest for 20 minutes.

Once your dutch oven is screaming hot, carefully remove it from the oven, remove the lid and drop the parchment paper and dough ball into the dutch oven.

Using a sharp knife, slice the top of the dough to allow steam to release. Place cover back onto the dutch oven and bake for 30 minutes.

After 30 minutes of baking, remove the top of the dutch oven and allow bread to bake for an additional 20 minutes or until the loaf is golden brown.

Remove from the oven, allow to cool for 10 minutes, then slice and enjoy!