<jats:sec><jats:title>Abstract</jats:title><jats:p>Blueberries are a popular fruit with an attractive flavor and color, as well as health benefits. These health benefits have been attributed to the important number of bioactive compounds in blueberries with activities such as antioxidant, antitumor, antimutagenic, and antidiabetic effects and the prevention of cardiovascular diseases. Despite these advantages, blueberries are only obtained fresh in certain seasons; therefore, the food and beverage industry transforms them into jelly, puree, or juice. However, the concentration process could help preserve the bioactive compounds of blueberry byproducts. Concentration technologies focus on the removal of excess water to increase the product stability and reduce storage and transportation costs by causing them to take up less space or as a pretreatment before dehydration. These technologies include evaporation, reverse osmosis, and freeze concentration, and each one has different effects on the efficiency, quality, and nutritional value of the final concentrates. However, freeze concentration and reverse osmosis produce a higher‐final quality concentrate than evaporation due to the use of low temperatures, which prevents the loss of thermolabile components such as bioactive compounds. Therefore, this review summarizes the impact of concentration technologies on the bioactive compounds and health benefits of blueberry juice.</jats:p></jats:sec>