The study compared bilberry and blueberry fruits for their anthocyanin content, antimicrobial, and antioxidant properties. Blueberry skins had the highest total anthocyanins. Cyanidin was the dominant anthocyanidin in bilberries, while malvidin was dominant in blueberries. Some blueberry and bilberry extracts showed antimicrobial effects against certain bacteria. The blueberry cultivar "Berkeley" had the strongest antioxidant activity, while bilberries had lower antioxidant activity. Blueberry cultivar "Ama" had the strongest antiradical properties. Overall, both bilberry and blueberry fruits and skins showed strong antioxidant and antimicrobial properties.