In this study, fruit powder was produced by a spray dryer from fruit juice concentrate of blueberry which is high in phenolics and antioxidant activity. Maltodextrin (DE8) was used as a drying agent. The effects of drying parameters and optimum drying conditions were determined by using response surface methodology (RSM). While the inlet air temperature (110-150°C) and the amount of maltodextrin (20-80%) were independent variables, the phenolic recovery and drying yield were dependent variables. At optimum drying conditions, inlet air temperature and amount of maltodextrin were 130°C and 71%, respectively. Outlet air temperature at an optimum condition was 76°C. The total yield and phenolic recovery obtained at optimum conditions for fruit powder (3.51% moisture) were 75.8% and 86.1%, respectively. The solubility, density, hygroscopicity, porosity, cohesiveness, flowability, glass transition temperature, total phenolic content, total anthocyanin content, antioxidant capacity, and color were used as quality parameters.