For the blueberry blonde, I can kinda understand that. I think that flavor tends to fade fairly quickly. Leaving it in the secondary that long will probably let any residual yeast scrub the flavor right out.
For the belgium amber, what was your OG, fermentation time, and how long/at what temp was it bottle conditioned? My guess, of the top of my head, is that it wasn't stored long enough at room temperature and hasn't carbed up yet. Quick and dirty advice: wait a little longer.