Add the defrosted blueberries to a blender or food processor and blend until you have a smooth pure. Add water as needed to make 1 ½ cups of blueberry purée.

In a mixing bowl, add the blueberry purée, sugar and yeast. Stir and let the mixture sit for 10 minutes until the yeast is foamy. Add the flour and salt and stir well with a large spoon. The dough will be loose and sticky. Cover with plastic wrap and let the dough rise for 1 hour on the counter. Then place the dough in the fridge and let it rise over night, about 12-13 hours.

The next morning, take out the dough from the fridge. Scrape out the dough on to a well floured pice of parchment paper. The dough will still be sticky so sprinkle with flour so it wont stick to your fingers.

Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel and let it rise for 1-2 hours. You want it to have risen a little after shaping it into a ball and come to room temperature.

While the dogs is doing the second rise, turn on your oven to 230C (450F). Place a Dutch oven, or cast iron pot, with the lid, in the oven to heat for about 30 minutes.

Carefully take out the Dutch oven, it will be very hot!

Remove the lid and gently lift the bread, with the parchment paper, and place inside. Cover with the lid and bake for 30-35 minutes. Then remove the lid and bake for 5-10 more minutes. All ovens are different, so start checking after 5 minutes. You want a crispy and golden brown crust.

Take the bread out of the dutch oven and let it cool down for about 30 minutes before slicing it.

Enjoy!