In order to develop healthy foods with strong structural stability, potato starch was used as the base material, which with different amount of blueberry fruit powder added, to develop a composite system for 3D printing. Different printing parameters were optimized for the 3D printing. The results showed that the adding amount of blueberry fruit powder significantly affected the rheological properties, moisture distribution and 3D printing characteristics of the composite system. The 3D printing accuracy was the highest when the adding amount of blueberry fruit powder was 20%(w/w); the optimum printing effect was acquired with the printing speed of 25 mm/s, filling rate of 50% and the nozzle diameter of 1.2 mm.
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