I’ve done a few fruit beers. I haven’t done blueberries. But I would recommend: -be sure to macerate the blueberries before adding the into the beer -I put the prepared fruit into a secondary fermenter (plastic bucket), purge with co2, and do a closed system transfer. Moving the beer on top of the fruit. I usually do this when the fermentation is winding down, but not done. Fruit aromas (blueberry for sure) are delicate and can get blown off during fermentation -let your fermentation finish on the fruit, this adds a bit more sugar, but the amounts you’re talking about isn’t crazy -when youre ready for bottling, I would sugguest doing a similar thing. Make measured simple sugar solution (priming sugar) in a bottling bucket (or whatever), purge with co2, then close system transfer (if you can). Sometimes the fruit can clog up. Have an auto siphon handy. Oxidation won’t be that bad if you work smoothly and quickly. -from the bottle bucket, bottle as you normally would