I weigh my fruit and sugar, so I'm not sure how much that is in "my" measurements, but it seems kind of light in berries.
I'd do something like this:
2-3 lb. blueberries
Handful of raisins (.5 lb to 1 pound) (for body)
1 lb.- 1.5 pounds granulated sugar
3/4 tsp. pectic enzyme
1 1/2 tsp. acid blend
1 tsp. yeast nutrient
1/4 tsp. yeast energizer
water to 1 gallon
wine yeast (the one you picked is fine)
Bring water to boil, then set aside. Wash and crush blueberries and put in a mesh bag in the primary fermentation vessel. Add hot water, stir in one crushed campden tablet, then the sugar to dissolve. Next, add the acid blend, yeast nutrient and yeast energizer. Twelve hours later, add the pectic enzyme. Check the SG. You'd want an OG in the 1.080-1.095 range or so. Twelve hours after that, add the yeast. Stir well, Stir daily for 5-6 days or until specific gravity is below 1.030. Pull out the bag of pulp and squeeze. Siphon into secondary fermentation vessel and fit fermentation trap. Rack and sulfite in three weeks and again in two months. When wine is clear, rack and stablize. Sweeten to taste, if desired.
skip the raisins for a lighter bodied wine, but follow the same basic procedure.
I never leave my wines in primary more than about 5-7 days, or when the SG gets below 1.020. In secondary, I rack whenever lees are 1/4" thick after 30-45 days. If no lees fall, of course, I don't rack. I think blueberry will throw a lot of lees though, so you may need to rack 2-3 times over a 6 month period.