In a medium-size mixing bowl, mix yeast and warm water (around 110 degrees F is the ideal temperature when working with yeast.) Stir gently to combine. 

Allow the water and yeast to bloom for about 10 minutes, or until it looks foamy.

In a second mixing bowl combine flour and a pinch of salt. Stir.

Create a well in the flour mixture. Sprinkle ¼ cup of brown sugar over the top of the flour mix.

When the yeast is ready pour it directly into the flour. 

Using a mixing spoon, stir the dough until it is all combined. The dough will be very sticky and shaggy. 

Transfer the dough back into the bowl you bloomed the yeast in. Drizzle a little olive oil over the top of the dough and cover it.

Allow the dough to rest and rise until it has doubled in size. This takes about an hour.

In a small mixing bowl combine the blueberries, ¼ cup of brown sugar, lemon juice and softened butter. 

Pour the blueberries into the dough. 

Use a spoon to lift the edges of the dough and let the blueberries work their way to the bottom of the bowl. Press some of the berries down into the dough. Cover and allow to rise for about 30 minutes longer.

While the dough is rising again, rub a little butter or olive oil into the sides of the dutch oven.

Preheat the oven to 400 degrees and place the dutch oven inside to warm up.

Carefully remove the dutch oven from the oven after 30 minutes and drop the bread dough down into the dutch oven. Be careful as it will be VERY hot!

Place the lid on the dutch oven and bake the bread for 30 minutes.

After 30 minutes remove the lid and if you like, you can drizzle a little butter over the top. Bake it for another 10 minutes.

Carefully remove the dutch oven from the baking oven and allow the bread to rest for 10 minutes in the dutch oven before lifting it out.

Cut and enjoy.

Artisan bread should be consumed within 4 days of baking for the freshest results.