One of the advantages to using a bucket for your primary fermentation is you can put the fruit in a brew bag so you don't get blueberry gunk all stuck in your racking tube. I prefer muslin or cheesecloth but have had successful brews using clean tea towels or pillowcases.
And you don't have to get it out of the bucket at 72 hours, you can leave it there a week or two without hurting anything so long as it's under airlock.
You may want to make a smaller batch if you really want the blueberry to come through. Generally you want 1.5-2 kg of fruit per gallon, I'm not sure how many kg are in a litre of blueberries though . I turn my wild blueberries into straight plain old wine and then take the brew bag out of the wine, pour a kilogram of honey and 3 litres of water over it and ferment it again for a lighter melomel.
And every post will get read eventually. Some of us have an obsessive/compulsive thing going on where we can't go to bed without reading all the new posts
"The main ingredient needed is 'time' followed closely by 'patience'." - The Bishop 2013
"When you consider that laziness and procrastination are the fundamentals of great mead, it is a miracle that the mazer cup happens." Medsen Fey, 2014
"Sure it can be done. I've never heard of it, but I do things I've never heard if all the time. That is the beauty of being a brewer!" - Loveofrose, 2014
"I tend to....um, er, experiment, and go outside the box. Sometimes outside the whole department store." - Ebonhawk, 2014