Preheat your oven to 350°F (175°C). Line the jelly roll pan with parchment paper and lightly grease the paper.

In a large mixing bowl, beat the eggs, granulated sugar, vanilla extract, lemon zest, and lemon juice together using an electric mixer until thick and pale, about 5 minutes.

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a rubber spatula until just combined.

Pour the batter evenly into the prepared jelly roll pan and spread it out to fill the pan. Sprinkle the fresh blueberries evenly over the top.

Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.

Starting at one short end, roll the cake up tightly, using the towel to help, and let it cool completely while rolled.

Meanwhile, in a mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form.

Once the cake is cooled, unroll it gently and spread the whipped cream evenly over the surface. Roll the cake back up without the towel and place it seam-side down on a serving platter.

Chill the rolled cake in the refrigerator for at least 1 hour before slicing. Garnish with additional lemon zest if desired.