In a mixing bowl whisk eggs with butter.

Add castor sugar and whisk until the sugar dissolves.

Add the vanilla essence and mix again.

Slowly add refine flour and mix well.

Add baking soda and baking powder and mix it well again.

Add blueberry crush in the batter and mix well.

To make the batter consistent add cold milk and mix well.

Finally add walnut to the cake batter.

Transfer the batter to cake mould which was greased earlier with parchment paper in the base.

Shake and tap the batter so that the air bubbles from within.

Bake the cake for 40 minutes on a 180 degree temperature.

Allow the cake to cool for about 5 minutes and then de mould to serve.