Abstract: To simultaneously address the poor stability of blueberry anthocyanins (BA) and the suboptimal processing properties of Vicia faba starch (VFS), this study proposed a synergistic strategy based on intermolecular interactions. Using BA and VFS as raw materials, a blueberry anthocyanin-Vicia faba starch complex (BA-VFS) was prepared via a gelation-freeze-drying method, and its preparation process was optimized using response surface methodology. The physicochemical and functional properties of the complex were systematically characterized by measuring its color, particle size, iodine binding capacity, texture properties, freeze-thaw stability, antioxidant activity, and in vitro simulated digestion characteristics, combined with structural analysis by Fourier transform infrared spectroscopy (FTIR). The results showed that the optimal preparation conditions for BA-VFS were a gelatinization temperature of 77 ℃, gelatinization time of 15 min, blueberry anthocyanin addition of 56% (based on dry VFS), and pH3. Under these conditions, the binding rate reached 85.12%. FTIR analysis confirmed that BA and VFS were primarily bound through hydrogen bonding and hydrophobic interactions. Compared with VFS, the complex exhibited significantly increased particle size, a color shift toward red, and a significant decrease in iodine binding capacity (P<0.05). The hardness, springiness, and freeze-thaw syneresis of BA-VFS were significantly lower than those of VFS (P<0.05). After in vitro simulated digestion, BA-VFS demonstrated significantly higher scavenging capacities against ABTS⁺·, DPPH·, and ·OH radicals, as well as higher anthocyanin retention, compared with free BA (P<0.05). In summary, by constructing the BA-VFS complex, this study achieved synergistic improvement in anthocyanin stability and starch processing properties. The complex integrates coloring, nutritional, and texture-modifying functions, and can serve as a novel composite ingredient for the development of functional foods.