1. Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in vanilla, lemon zest, and lemon juice.
3. Sift flour, baking powder, and salt together, then fold into the egg mixture until just combined.
4. Pour batter into the prepared pan and spread evenly. Sprinkle blueberries on top.
5. Bake for 12-15 minutes or until the cake springs back when lightly touched.
6. Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel and carefully peel off the parchment paper.
7. Roll the cake up in the towel from the short end and let cool completely.
8. Whip the heavy cream with powdered sugar until stiff peaks form. Unroll the cake, spread the whipped cream evenly, then roll it back up without the towel.
9. Chill for at least 1 hour before slicing and serving.