Blackberry Wit recipe critique

Looking to do a Blackberry Wit. Can I get a decent critique of this recipe? Should I use Blackberry extract instead of fresh? Looking for guidance on using fruit in beer.

Amount Item Type % or IBU
6.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 57.14 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 14.29 %
1.00 oz Hallertauer [4.80 %] (60 min) Hops 9.6 IBU
1.00 oz Coriander Seed (Boil 2.0 min) Misc
1.00 oz Orange Peel, Bitter (Boil 2.0 min) Misc
1 Pkgs Belgian Wit Ale (White Labs #WLP400) Yeast-Wheat
5lbs Fresh Blackberries in Secondary for 1 week.


Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.38 % A
Bitterness: 9.6 IBU

Skip any fruit extracts as they usually leave a fake taste to it. Imagine Sam Adams Cherry Wheat or the likes of Sam Adams own Blackberry Wit. Take those blackberries and puree them. I would strain the seeds off too. Then dump that into your secondary.