The objective of this research work was to obtain blackberry pulp powder (BL, without encapsulating agent) and microencapsulated blackberry pulp (ML, with encapsulating agent :mixture of starch arrowroot and gum arabic (1:1)) obtained by freeze drying and spray drying and evaluate their physico-chemical properties. The yield of blackberry freeze drying process was higher than the value found for spray drying process. The presence of encapsulating agent and drying method used for producing the powders influenced the average particle size, diameter, hygroscopicity, solubility, wettability and anthocyanin content of the powders. Keywords: process yield; average size; hygroscopicity; solubility; anthocyanin; antioxidant property