In a large mixing bowl, combine your sourdough starter, water, and sugar. Mix until the sugar has completely dissolved and the ingredients are thoroughly combined.

Add the all-purpose flour and salt to the bowl. Mix with a wooden spoon or your hands until you have a rough, shaggy dough.

Tip: If the dough is too sticky, lightly dust it with a bit more flour, but be careful not to add too much.You want the dough to be soft, not too dry.

Turn the dough out onto a floured surface. Knead it for about 8-10 minutes, folding and pressing it until it becomes smooth and elastic.

Pro Tip: If you’re new to kneading, imagine you’re stretching and folding the dough like a letter. This helps build the gluten structure, making your bread light and airy.

Gently fold in the blueberries. You want to be careful here—mix them in gently so they don’t burst and turn your dough blue.

Pro Tip: If you’re using frozen blueberries, keep them frozen until you add them to the dough. This prevents them from releasing too much juice into the bread.

Place the dough back in the bowl, cover it with a kitchen towel or plastic wrap, and let it rise for 4-6 hours at room temperature. It should double in size. If you’re short on time, you can let it rise in the fridge overnight.

Tip: Sourdough bread rises best when it’s in a warm environment. If your kitchen is cool, try placing the bowl in the oven with the light on, or near a warm window.

Once the dough has doubled in size, gently turn it out onto a floured surface. Form the dough into either a round or oval loaf, based on your personal preference.

Pro Tip: Don’t rush this step—gently shape the dough without deflating it too much. If you like, you can score the top with a sharp knife to create a pretty pattern when it bakes.

Set the shaped dough onto a baking sheet lined with parchment paper or into a proofing basket. Loosely cover it with a towel and allow it to rise for another 2-3 hours, until it has puffed up slightly.

Tip: If you want a crisper crust, try proofing the dough in a cast iron Dutch oven. This traps moisture and gives the bread a nice, crunchy texture.

Preheat your oven to 425°F (220°C). If you’re using a Dutch oven, place it inside the oven to heat up. Once it’s hot, carefully transfer the dough into the preheated Dutch oven or onto your baking sheet.

Bake the bread for 30-35 minutes, or until the crust turns golden brown and produces a hollow sound when tapped on the bottom.

Pro Tip: For a beautifully brown crust, remove the lid of the Dutch oven about 10 minutes before the bread is done baking to allow the top to crisp up.

Once the bread is done, remove it from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.

Tip: As tempting as it may be, don’t slice the bread immediately—let it cool so the crumb sets properly. If you cut it too soon, it might be a bit doughy.

And there you have it—a beautifully baked loaf of blueberry sourdough bread! Whether you're enjoying it fresh from the oven or toasted with butter, it's sure to be a hit.