True, that might have been just a bit heavy on the raisins ... two pounds would have been fine.
You'd want to crush the blueberries, add pectic enzyme, let it sit for at least overnight (to macerate), and then pitch and ferment with the skins still in the must. This should provide the most blueberry flavor, particularly if you did not dilute with a great deal of water. A yeast like D-47 would help to preserve the fruit essence too.
Still, your efforts should result in a pretty nice wine (even more so after a year or so of aging). Some wine tannin would have been a good addition too.