The anthocyanins, total flavonoids, and total phenol in three formulation wines of black garlic blueberry were determined. Meanwhile, the removal ability of hydroxyl radicals, DPPH free radicals, and superoxide anion as well as the inhibition rate of LPO in three kinds of black garlic blueberry wine were determined. The results showed that the highest contents of total phenol and total flavone in the second formula were found to be 356.8mg/L and 84.5mg/L. The highest anthocyanins content in the first formula, was found to be 9.72mg/L. The total phenol content positively correlated with radical scavenging capacities. The second kind of wine has the best performance of DPPH radical scavenging and superoxide anion free radical scavenging activity with the scavenging value was 95.32% and 96.24%. The first formula wine had the best performance of hydroxyl radical and DPPH radical scavenging activity with the scavenging value of 79.79% and 97.93%. The DPPH radical scavenging,superoxide anion free radical scavenging, and hydroxyl radical scavenging activity rate were 96.92%, 72.06% and 79.55% in the raw wine. The total flavones and anthocyanins contents positively correlated with the LPO inhibition activity. The LPO inhibition rate of the second kind of wine and the raw wine reached up to 81.31% and 89.95%. Formula 1 and formula 2 could be the basic recipes to prepare black garlic blueberry wine.