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Rinse the fresh blueberries and remove any stems, sticks, or berries that do not look good.
Blend the blueberries into a smooth puree and then press the juice using a straining cloth or a cider press.
Pour the blueberry puree into the fermenter.
Add pectic enzyme to the blueberry puree if desired.
Crush a Camden tablet and dissolve it in water, then add it to the fermenter.
Pour the gallon of apple juice into the fermenter and mix it with the blueberry puree.
Add yeast nutrient to the mixture.
Sprinkle half of a packet of ale yeast over the surface of the cider and gently stir to distribute the yeast evenly.
Optionally, add French oak chips to enhance the flavor.
Seal the fermenter with an airlock and stopper and place it in a cool, dark location for about 7-10 days for fermentation.
Monitor the airlock for signs of activity such as bubbling.
After fermentation, transfer the cider into a secondary vessel to remove sediments (racking).
Taste the cider and sweeten if desired with sugar or honey dissolved in water.
To carbonate, transfer the cider to airtight bottles and add priming sugar for secondary fermentation.
Bottle the cider, seal tightly, and store in a cool, dark place for aging.