Ok then. Steady as she goes. Keep tabs on the SG - common standard - If The SG doesn't change for 3 days in a row the fermentation has stopped. If the SG is above 1.015 then the fermentation could be termed stalled meaning it has a potential to continue but for whatever reason is not progressing/ In doing a little research just not I saw a couple of items about the yeast you used that could suggest low performance of that yeast for blueberry wine and for finish of fermentation in a glass carboy. One chart rates that yeast as not strongly recommended for dark fruit (Non-Grape) wines. Rating it 1 out of a possible 4 as the highest recommendation. Another reference stated that it is not recommended for fermentation in a glass carboy. I have no information as to why those two comments were made - it's just something I ran across in looking up the data on that yeast - "Red Star Cotes des Blancs" As I may have also said - sometimes even though a yeast is capable of fermenting your type of fruit with your starting SG, there may be other conditions that are not well stated by the maker, that would steer you away from a given yeast. Unfortunately wine making has a lot of factors that can impact a given fermentation or combination of factors that could negatively impact a given fermentation. You might want to give consideration to adding another type of yeast to finish the fermentation if indeed it has stalled out above an acceptable SG level.