Sounds a lot like what started as my Blueberry Cider and ended up as my Blueberry Apple Wine, since the abv ended up being in the high 12's. I would agree that the blender is unnecessary. When I did mine, I just through in the frozen blueberries, they weren't even entirely thawed yet! One thing I would suggest it to just let them thaw, squish them up a bit, then freeze them, thaw them again and throw them in the primary. I ended up doing 4lbs in primary and 5lbs in secondary, I definitely got more flavor and aromatics from secondary, but the primary adds a different profile. This was more evident when I went to secondary, because I actually bottled 4 right there and could compare the taste.
Other than that, sounds like a great recipe to me. Not sure if the pectic enzyme is necessary, but it won't hurt and might be needed, so better safe then sorry.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port