The use of natural plant-based additives in bakery formulations is gaining relevance in the modern baking industry due to increasing consumer demand for healthy and dietary food products. Blueberries represent a promising plant-derived ingredient for incorporation into novel bakery products with increased nutritional value. This study investigates the partial substitution of wheat flour with blueberry powder in bakery formulations. The powder has been obtained by processing berries in a vacuum vibration dryer-mill under gentle conditions to preserve thermolabile substances of plant-based materials. A comparative analysis of standard sensory (appearance, crumb condition, taste, and aroma) and physicochemical parameters (moisture content, acidity, porosity, specific volume, and color) has been conducted between a control bread sample and an experimental sample containing 5 % blueberry powder. The results have shown that moisture content, acidity, and porosity of both samples complied with current regulatory standards. Sensory analysis has revealed that the addition of blueberry powder into the dough positively influences the taste profile of the final product. Color analysis of crust and crumb using a digital colorimeter has demonstrated that finely ground blueberry powder has ensured uniform crust and crumb coloration due to its high solubility and strong pigmentation capacity, imparting an attractive brown color with a bluish tint. Future research will focus on evaluating the effect of various dosages blueberry powder into dough formulation on the qualitative characteristics of bakery products, as well as the chemical composition of the products on the presence of substances which give them functional properties.