The present work aimed to study the effect of the pretreatment with ethanol on drying kinetics of blueberries. Halved blueberries were immersed in ethanol solution of 50, 70 or 96%V/V for period of 2, 5 or 10 min. Then, the samples were air-convective dried in an oven at 60°C. The mass of the samples was recorded at different times for calculate the moisture content by mass balance and to plot the drying kinetics. The drying kinetics was modeled using Page model and its parameters were compared among the treatments to evaluate statistical difference. As a result, drying process of halved blueberries was accelerated using ethanol 96%V/V for 5 or 10 min as pretreatments, reducing drying time almost 15%.