In a large mixing bowl, combine your active sourdough starter, water, flour, and salt. Use your hands or a dough whisk to mix until no dry flour remains. The dough will be shaggy — that’s perfect. Cover it with a clean towel and let it rest for 30 minutes to allow the flour to fully hydrate.

After resting, begin the stretch and fold technique — grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat until all sides are stretched. Cover and rest again for 30 minutes, then repeat once more. This process develops gluten strength and structure, giving the loaf its signature rise and texture. After the second round, cover and let the dough bulk ferment for about 12 hours at room temperature or until it has nearly doubled in size.

Once your dough has risen beautifully, turn it out gently onto a lightly floured surface. Pat it into a loose square shape without deflating it too much. Scatter cream cheese cubes and blueberries evenly over the dough. Now, fold the dough edges inward — like wrapping a gift — to fully enclose the fillings. Flip it over so the seam is at the bottom and gently shape it into a smooth, round loaf. Place your shaped dough into a well-floured banneton or proofing basket, seam side up. Cover it and refrigerate for about 12 hours to allow slow fermentation and flavor development.

When you’re ready to bake, preheat your Dutch oven to 450°F (230°C) for at least 30 minutes. While it’s heating, place your dough in the freezer for about 10 minutes to firm it up for easy scoring. Turn your chilled dough onto a parchment-lined surface, dust lightly with flour, and score the top with a sharp blade — a simple slash or decorative pattern works beautifully. Carefully lower it into the hot Dutch oven, cover with the lid, and bake for 30 minutes covered, then 20 minutes uncovered until it reaches a deep golden brown crust.

Resist the temptation to cut into it right away — your loaf needs to cool on a wire rack for at least an hour. This allows the interior to set and ensures a tender, sliceable crumb. Once cooled, slice into it and marvel at those swirls of cream cheese and bursts of blueberry. It’s stunning, indulgent, and comforting all at once. Serve it slightly warm with a pat of butter, a drizzle of honey, or simply enjoy it plain.