1Sift the flour,baking powder and salt together and set aside.
2Beat the eggs, sugar, crisco and butter together add in the flour slowly and beat till blended. Add in the milk and vanilla beat on medium speed about 2 minutes or well blended. Add in the blueberries and stir by hand.
3Pour into a greased bundt pan and bake 1 hour at 350°. Cool in pan on cake rack 10 minutes then turn onto cake plate.
4While cake is cooling, in a sauce pot place the butter, blueberries, and sugar. Let cook till thickened then remove from the heat. With a fork poke some holes in the bottom of the cake while in the pan cooling, with a slotted spoon remove the excess berries so you can use the juice. Take a spoonful of juice and go slowly over the cake letting the juice soak in several layers. After 10 minutes turn cake onto a plate. poke some more holes in the cake and do this again over the top and drizzle into the inside hole so it will soak up into the cake.
Take the reserved juice and add the walnuts to it and mix well and pour into a serving bowl to have to drizzle over your ice cream. If it is not much left in the pot add a little sugar and water put back on the stove and let cook to incoporate the flavor and thicken a little more with the nuts.