Lemon Blueberry Loaf

50g starter
20g lemon juice
330g water
50g sugar
10g salt
Zest of 1 lemon
500g all purpose flour
1 cup blueberries

Mixed all ingredients except blueberries and did stretch and fold every 30 minutes x 3.

Bulk proofed for 7 hours before folding in blueberries and shaping it. Left in banneton in fridge overnight.

Baked at 450 in Dutch oven for 25 minutss.

Baked uncovered for 20 minutes.

I need take a picture of inside still but I’m curious if the peak shape is caused by proofing issue or possibly the way I scored the bread?! Thoughts and kind feedback appreciated!