Did you use real blueberries or a flavor extract? The blueberry flavor is likely to actually mellow over time, not increase. You probably didn't use enough to your tastes in the first place. Fruit flavoring amounts is VERY subjective to the drinker!
Are you an All-Grain or Extract brewer?
As far as the dryness, that also is not likely to change all that much. The perceived dryness might mellow a bit as the beer ages, but the dryness of the beer has much more to do with the temperature of the mash (if you are doing AG) and the chemical makeup of the fermentables you started with.
Did you happen to add sugar, honey, or some other type of simple sugar to the brew? Basically, the simpler the chemical composition of the sugars in the wort, the more easily the yeast can eat them, so they chow down until there are virtually no carbohydrates left in the brew, which leads to a dry brew. Some of the long-chain sugars/carbohydrates created in the mashing process at higher temps can not be broken down by yeast, so you end up with more body in the beer. Lower mash temps = shorter, less complex carbohydrate chains that yeast can process very easily = dryer beer.
Anyway, that's about what you are probably looking at. I'd expect this brew to pretty much be what it is, but figure out what you did to make it dry and low on your desired fruit flavor so you can control these factors better in the future.
