Combine the flour, water, sugar, and starter in a large bowl and stir. Use your hands to incorporate any dry bits. Cover with a clean, damp tea towel and allow to rest at room temperature for 3o minutes.
After the rest period, add the salt, blueberries, and lemon zest and knead for a minute or two until everything is thoroughly mixed in. Cover with damp towel and allow to rise in a warm place for three hours, reshaping the dough into a ball once per hour.
Heavily dust a banneton with rice flour. When it is time to shape the dough the third time, place the loaf into the banneton and cover with plastic wrap. Allow to proof overnight in the fridge.
In morning, preheat oven to 450 with rack in the center with the Dutch Oven inside. Remove dough from fridge and turn it out onto a sheet or parchment paper, trying to have it land in the center. Slash the top with a lame or very sharp knife. Carefully remove the hot Dutch Oven and place the parchment and bread inside. Place the lid back on.
Bake for a total of 55 minutes: 25 minutes covered, 25 minutes uncovered, and then remove from the Dutch Oven and bake directly on the rack for 5 minutes to brown the crust. Bread should be 200-210 internally when it is done.
Remove from Dutch Oven and remove parchment paper. Allow to cool on a wire rack 3 to 4 hours before slicing. Will keep at room temperature, tightly wrapped, for a few days.