Cultivated blueberry (Vaccinium corymbosum L.) is considered one of the most important commercial representatives of the genus Vaccinium. It arrived in Croatia from the United States of America and is considered an introduced species. Cultivated blueberry has good nutritional characteristics (good balance of macro and micronutrients) and sensory characteristics (pleasant color, aroma and taste). The presence of biologically active components, primarily phenolic compounds, gives additional value to this food. Considering the abundance and health aspect, anthocyanins should be highlighted as the most important representatives of phenolic compounds present in cultivated blueberry. In this work, the influence of different drying procedures: freeze-drying with gradual freezing (-80 C) and flash freezing (- 196 C), vacuum drying and convective drying on the stability of phenolic compounds was examined. The dried fruits of the cultivated blueberry were ground with the help of a knife mill. Total phenolics in fresh and dried samples were determined using the spectrophotometric method using the Folin-Ciocalteu reagent. The analysis of phenolic compounds from fresh and dried samples was carried out using the technique of high-performance liquid chromatography (HPLC) with a photo-diode detector (DAD). The negative impact of drying on polyphenols was manifested through a decrease in the content of total and individual phenolic compounds present in the fruit of the cultivated blueberry. The freeze-drying technique, with previous flash freezing of blueberry fruits in liquid nitrogen at - 196 C, caused the least loss of phenolic compounds and is therefore considered the most suitable method for drying, while freeze-drying with gradual freezing at - 80 C achieved slightly higher losses of phenolic compounds. Samples subjected to convection drying had the greatest loss of polyphenols.