Preheat oven to 350°F.
Cream shortening and sugar until light and fluffy. Beat in egg yolks. Sift dry ingredients and add alternately with combined milk and vanilla to creamed mixture. Beat egg whites until stiff and fold in. Fold in blueberries. Pour into greased and floured 10-inch tube pan. Bake 35 to 40 minutes or until cake springs back when touched lightly.