The aim of this study was to investigate the effect of blueberry extract on egg quality and nutritional components. Six hundred Jingfen hens aged 34 weeks were randomly divided into 4 groups and were fed with supplemented of 0 (control), 100, 200, 300 mg/kg blueberry extract, respectively. Each group had 5 replicates with 30 hens per replicate. The experiment lasted 35 days. The results showed: 1)Compared with control group, supplementation of honeysuckle extract significantly increased Haugh unit(p<0.05). Fed with 300 mg/kg of blueberry extract significantly reduced yolk color (p<0.05). 2) Compared with control group, each test group significantly decreased cholesterol and crude fat in yolk (p<0.05). Fed with 200 and 300 mg/kg of blueberry extract significantly decreased triglyceride in yolk (p<0.05). 3) Compared with control group, 300 mg/kg of blueberry extract significantly reduced the copper content in egg (p<0.05). Each test group significantly increased the calcium content in eggs (p<0.05). The conclusion is that 200 mg/kg blueberry extract should be added to hen diet.