Abstract: Blueberry powder was prepared by microwave vacuum drying method. With the anthocyanin content,sensory evaluation and color difference of blueberry powder as evaluation indexes, the influence of microwave power, vacuum pressure and maltodextrin content on drying characteristics and quality of blueberry was studied.Through single factor and response surface experiments, the order of the factors influencing the quality of blueberry powder was as follows: vacuum pressure＞microwave power＞maltodextrin content, among which the interactions between microwave power and vacuum pressure was significant. The optimal microwave vacuum drying technology parameters for the preparation of blueberry powder were as follows: microwave power 660 W, vacuum pressure70 k Pa, and maltodextrin addition 24%. Under the above conditions, the anthocyanin content of blueberry powder was 7.953 mg/g, the color difference with freeze-dried blueberry powder was 9.426. The results can provide references for the preservation and further deep processing of blueberries.