Well, you could.........but you won't want to.
Fruit contains things like pectin (think jelly) and by using a blender you'd have a big mess of pulpy mush that would be impossible to rack (siphon) and it would never clear.
A good way to deal with fruit wines is to freeze the fruit first, as that helps break up the fruit cell walls, and then simply put it in a sanitized mesh bag (they have them at brew stores) and add that to a sanitized fermenter (bucket). As the fruit thaws, you can "smoosh" it up easily.
Instead of willy nilly doing this, I'd suggest a good recipe and technique to start so you don't waste time and money on things that won't turn out.
For example, for blueberry wine, I'd do this recipe (from Jackkeller.net):
BLUEBERRY WINE (3)
(Medium Bodied)
3 pts blueberries
2 lbs granulated sugar
½ tsp. pectic enzyme
1 tsp yeast nutrient
7 pt. water
wine yeast
Put water on to boil and stir in sugar until dissolved. Meanshile, wash blueberries, put in nylon straining bag and tie bag closed. In primary fermentation vessel, crush blueberries. Pour boiling water into primary and stir well, cover, and set aside to cool. Stir in yeast nutrient and pectic enzyme, recover primary and set aside for 12 hours. Add activated yeast and recover. Stir daily and press pulp in nylon bag to extract flavor. Ferment 10 days, strain juice from bag and allow to settle overnight. Siphon liquor off sediments into glass secondary and fit airlock. Rack, top up and refit airlock every 60 days until wine is clear and all signs of fermentation are at least 30 days past (6-7 months). Stabilize, wait two weeks and rack into bottles. Allow 6-12 to mature. [Adapted from Steven A. Krause's Wines from the Wilds]
It's important to remember to rack (siphon) when needed and to avoid oxygenation. The above recipe makes a fantastic blueberry wine recipe- I've done this one myself and can vouch for it.
As simple as winemaking can be, it's important to follow a few basics like using a siphon properly, and sanitizing any objects used with a food-safe sanitizer. It's easy to read up on those basics, here:
http://winemaking.jackkeller.net/basics.asp