Freeze them.
Thaw them.
Puree them.
Boil them.
Cool them.
Rack on top of them.
That is what i've gotten from trolling HBT! And ALWAYS remember to rdwhahb!
Nail on the Head! You rock, man. :rockin:
There are a lot of opinions here and a lot more people who just repeat what they have heard.
If your beer has already fermented, the chance of infection goes way down. Heating the blueberries can activate the pectin in the berries and make a gooey mess. This is pretty much how you make jam. You can google pectin amount for different fruits to see which ones are easier to heat and which aren't but I sure as hell wouldn't boil those guys.
If you are really worried about infection, there are two ways to handle it. First you could pasteurize the berries. This is really annoying and time consuming but totally possible. Second, you could make an extract with vodka which will simultaneously kill off most of the bugs.
Personally, I just add the fruit to the secondary. Also, freezing the fruit will puncture the fruit (via ice crystal formation) making it easier to release its wonderful flavor into the beer. Making a puree will also do this as will dicing or any other mutilation of the fruit. Its really just a matter of degree.
As to your friends skanky boones farm strawberry wheat, that's probably because making a fruit beer is a little more complicated than just throwing some fruit in the fermenter. The chemicals that give a fruit its flavor are found in different magnitudes in different fruits. Some fruits have more subtle flavors than others, Strawberries and Blackberries for example. Where some fruits are much more potent, Apricots. Also, the amount of sugar in the fruit has to be taken into consideration because all that sugar is going to be turned into alcohol leaving a less sweet and lighter beer. On beers where I use fruit, I always mash at a higher temp and use less hops than beers with no fruit. Also, you will want to remove your flavor and aroma hop additions or at the very least make those decisions very very wisely.
Finally, I use the rule of thumb of 5 lbs of fruit for 5 gallons of beer for moderate flavor. Of course, that really depends on the fruit. So you see the conundrum, there's a lot of moving parts here and you really have to know your product. But that's what experimenting is all about. Good Luck with your brew.
Obligatory: RDWHAHB