Preheat the oven to 375°F (190°C). Line the jelly roll pan with parchment paper and grease the paper lightly.

In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale (about 5-6 minutes).

Add the vanilla extract, lemon juice, and lemon zest to the egg mixture. Gently fold to combine.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.

Pour the sponge cake batter into the prepared jelly roll pan, spreading it evenly.

Bake for 10-12 minutes or until the cake springs back when lightly touched. Keep an eye on it to avoid over-baking.

Once baked, remove the cake from the oven. Let it cool in the pan for 5 minutes, then invert it onto a wire cooling rack, carefully peeling off the parchment paper.

While the cake is cooling, whip the heavy cream and powdered sugar in a mixing bowl until soft peaks form.

Once the cake is cool, spread the whipped cream evenly over the surface of the cake. Sprinkle fresh blueberries on top.

Carefully roll the sponge cake, starting from one short end, to form a log. Use a rubber spatula to help guide the filling if necessary.

Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes to set before slicing.

Before serving, slice the roll and garnish with additional blueberries and lemon zest if desired.