Method
Whisk together the flour, yeast, salt, and sugar in a large bowl. Add the warm water and olive oil and mix until a shaggy dough forms.
Turn out onto a floured surface and knead 8-10 minutes until smooth and elastic. Gently knead in the blueberries a handful at a time, being careful not to crush them too much.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot 1 1/2-2 hours, until doubled.
Punch down the dough, shape into a loaf, and place in a greased 9x5-inch loaf pan. Cover and let rise 30-45 minutes more, until puffy.
Preheat the oven to 375°F (190°C). Bake 40-45 minutes, until deep golden and the loaf sounds hollow when tapped.
Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.