Another option is frozen blueberries - I just used them, at a ratio of about a pound per gallon of beer. I thawed the berries, then refroze, then thawed and refroze another time or two, to help break down the cell walls, then dumped them into my secondary and racked directly to them - I trusted them to be packaged sanitarily.
It's been about a week and a half, just pulled a sample, and I can definitely attest to what passedpawn had to say: it's tough to retain much blueberry flavor. There's a little bit in the aroma, and a tiny bit in the flavor, and that's all... I managed to get a couple berries with my thief, and they're totally spent - so it seems that nearly everything fermented out directly. Not sure if racking to more fruit will help, or "cheating" by adding extract when kegging is going to be the only answer.