On the topic of blueberries, I brewed a 3 gallon batch of a wheat blonde with the intent of making a blueberry wheat. After a week in the primary, I went and got a pound of frozen blueberries. I let them thaw, crushed with a little sugar and water to get a good purée. I then pressed this through a strainer (to keep the skin and tannins out) into a pot and heated it up to pasteurize. I let it cool, then poured through a sanitized funnel into an inch diameter tube under the surface of the beer to keep it from aerating the brew. Airlock is back on and I'll let the blueberry ferment for another week before bottling. I also plan on using a blueberry extract at bottling to get a good, consistent flavor. I don't know how it's going to turn out yet, but after reading as much as possible about making blueberry beer on this site, I decided that adding fruit AND extract was the best bet. With blueberries at least, it's hard to get the aroma and flavor right with fruit alone. The yeast will ferment the blueberries until there's barely any flavor left, and too much can actually dry the beer out. I can't say this is the best method since its unproven, but I thought it was a good compromise. That being said, I know other fruits will give you different results.