Calm down, Take a deep breath..... and relax.
If you have some nutrient or enagizer add that into the must. Oxygenate it very well it to give the yeast some foods. Possibly try and warm the must up..
That is about all you can do at this point. It is possible when you racked with such a high ABV that you lost enough yeast that it does not really want to press on all that fast..
However, even if your fermentation is completely stuck I would not fear.. Their is yet still hope.
1.013 is kinda sweet, however, many people find that quite enjoyable and it may infact be needed to balance out your somewhere less than 16% abv wine.
My advice, if it is indeed stuck, give it some time, let it age.. And enjoy a what will potentially be a very nice blueberry wine.