Preheat oven to 350 degrees; grease a bundt pan with shortening and coat with flour; set aside.

Cream butter and sugar until light and fluffy then add eggs one at a time beating until well mixed. Add vanilla and beat mixture again.

Combine next four ingredients (flour, baking powder, salt and cinnamon) add alternately with milk mixing until incorporated -do not over beat.

Mix remaining flour and sugar in a medium bowl and add blueberries until they are coated with mixture then stir into batter by hand.

Pour into prepared Bundt pan.

Bake for 75 to 80 minutes until top springs back or cake pulls slightly away from sides of your pan.

To remove cake from pan: Put a tea towel in the bottom of sink and run hot water over it.

When cake comes out of oven put the Bundt pan on the wet towel letting it steam about thirty seconds. Immediately invert onto a cooling rack it will come out without sticking.