The invention discloses a blueberry cinnamon mooncake which comprises cake crust and stuffing. The cake crust of the blueberry cinnamon mooncake comprises, by weight, 120-140 parts of self-raising flour, 40-50 parts of wheat flour, 20-30 parts of oat powder, 30-40 parts of whey protein powder, 15-20 parts of eggs, 10-15 parts of peanut oil, 10-14 parts of osmanthus-scented honey, 70-80 parts of coconut milk, 6-8 parts of stevia rebaudian, 2-3 parts of prepared rehmannia roots, 1-3 parts of sweet potato leaves, 2-3 parts of fructus lycii, 2-3 parts of glossy privet fruit, 1-2 parts of Astragalus membranaceus, 2-3 parts of mottled bamboo roots, and an appropriate amount of grape wine. The stuffing of the blueberry cinnamon mooncake comprises, by weight, 20-40 parts of blueberry, 8-10 parts of mulberry, 10-12 parts of longan aril, 10-15 parts of osmanthus fragrans, 6-8 parts of mango seeds, 8-10 parts of black sesame, 8-12 parts of white sugar, 70-80 parts of purple sweet potato powder and 40-50 parts of defatted milk. Due to the fact that various nutrient substances are added into the cake crust, the cake crust is soft, good in plasticity, easy to shape, free of contraction and deformation, fine and smooth in mouth feel, savoury and mellow in taste, mellow, tasty, refreshing, and oily and bright in color. Due to the fact that the stuffing is mainly prepared from blueberry and osmanthus fragrans, the mooncake has a blueberry taste and a faint scent of osmanthus fragrans and enables people to have a good appetite.