I would note that "not a lot of flavor" does not mean "no" flavor. If you use too much (more than just a couple %), you're still going to get a roasty character. It won't be anything as pronounced as using black patent or roasted barley, but still noticeable. And even at just a couple percent, a very discerning palate may still pick it up. Now, whether that fits with what you're going for I don't know, but I think a "Blueberry Dunkelweizen" sounds interesting and kind of fits what you're going for (not sure I'm sold on the idea myself, but I'm also not wild about blueberries).
Up Next: Oud Bruin, Flemish Pale Ale, Kriek
Primary: Galaxy Rye APA, Scottish 60/-
Souring: Lamebic, Flanders Red, Brett. C. Old Ale, Sour Stout, Brett C. Wild Bitter, Wild Cider
Polypins: Bluebird Bitter Clone v5
Bottled: English Cider, Belgian IPA, Spiced Winter Warmer, Malt Liquor, Dark Mild, Robust Porter, Kitchen Sink Brown Porter, Bluebird Bitter Clone v4
In the "cellar": Brett B. Tripel, Quadrupel, Tripel, Brett C. Oaked English Barleywine, Lamebic