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In a straight-edge bowl, mix the active starter and filtered water with a Danish dough whisk or your hand until it looks like a milky liquid.
To the wet ingredients, add the bread flour and salt. Mix until all of the flour is incorporated.
Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
Prepare the inclusions by mixing sugar and lemon zest in a small bowl.
Scrape the dough away from the sides of the bowl.
Pour the lemon sugar and 130g of the blueberries on top of the focaccia dough.
With slightly wet hands, stretch and fold the dough.
Cover the bowl again and let rest for 30 more minutes.
Perform a coil fold and cover the bowl again until it doubles in size.
Once doubled, pour olive oil in a 9-inch metal cake pan.
Release the dough from the bowl and tilt it into the prepared baking dish.
Cover the dough and allow it to rise again until it doubles in size.
Preheat the oven to 425 degrees F.
Prepare the crumble topping by mixing sugars, flour, cinnamon, and salt, then add melted butter.
Drizzle melted butter on top of the dough, then top with remaining blueberries and crumble topping.
Dimple the dough and bake for 30-35 minutes or until golden brown.
Cool slightly before drizzling the lemon glaze on top.