Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy, about 5 minutes, using an electric mixer on high speed. Add the vanilla extract and lemon zest, mixing until combined.

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, being careful not to deflate the batter.

Gently fold in the blueberries ensuring they are evenly distributed without smashing them.

Pour the batter onto the prepared baking sheet and spread it evenly with an offset spatula. Bake in the preheated oven for 12-15 minutes or until the cake is golden and springs back when lightly touched.

While the cake is baking, place a clean kitchen towel on a flat surface and dust it with powdered sugar. Once the cake is done, immediately invert it onto the towel. Carefully peel off the parchment paper.

Starting from one short end, roll the cake tightly in the towel. Let it cool completely in this rolled position for about 30 minutes.

In the meantime, prepare the filling by beating the heavy whipping cream, powdered sugar, and lemon juice in a mixing bowl until soft peaks form.

Once the cake has cooled, unroll it gently and spread the whipped cream mixture evenly over the surface. Roll the cake back up without the towel, covering the filling inside.

Place the rolled cake seam-side down on a serving plate. Chill in the refrigerator for at least 30 minutes before slicing.