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

In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick, pale, and tripled in volume, about 5 minutes.

Add vanilla extract, lemon juice, and lemon zest to the egg mixture, mixing on low until combined.

Sift together the flour, baking powder, and salt in another bowl. Gradually fold the dry ingredients into the wet ingredients using a rubber spatula, being careful not to deflate the batter.

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

Bake in the preheated oven for 10-12 minutes or until the top is lightly golden and springs back when touched.

Prepare a clean kitchen towel by dusting it with powdered sugar to prevent the cake from sticking.

Once baked, remove the cake from the oven and immediately invert it onto the prepared towel. Peel off the parchment paper and roll the cake tightly with the towel from the shorter side. Let it cool for about 30 minutes.

Prepare the filling by gently folding the blueberries into the whipped cream.

Once the cake is cool, carefully unroll it and spread the blueberry mixture evenly over the surface.

Roll the cake back up without the towel, placing the seam side down on a serving platter.

Dust the top with powdered sugar before serving.