In a large bowl, combine the bread flour, active sourdough starter, water, sugar, honey, and lemon juice. Mix until a rough dough forms. Cover and let rest for 30 minutes to autolyse. Add salt and knead the dough until smooth and elastic, about 10 minutes. Gently fold in the lemon zest, cream cheese, and fresh blueberries, being careful not to crush the berries. Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, performing stretch and folds every 30 minutes during the first 2 hours. After the bulk rise, shape the dough into a round loaf and place it in a floured banneton or bowl. Cover and refrigerate overnight for cold fermentation. Preheat the oven to 230°C (450°F) with a baking stone or Dutch oven inside. Remove the dough from the fridge, score the top, and bake for 20 minutes covered, then uncover and bake for another 20 minutes until golden brown and crispy. Let cool completely before slicing and serving.