Preheat your oven to 375°F (190°C) and line the jelly roll pan with parchment paper, allowing some to overhang the edges for easy removal.

In a mixing bowl, beat the eggs and granulated sugar together with an electric mixer on high speed until pale and fluffy, about 5 minutes. Add in vanilla extract and lemon zest, mixing to combine.

In another bowl, sift together the flour, salt, and baking powder. Carefully fold the dry ingredients into the egg mixture using a rubber spatula until no streaks remain.

Gently fold in the blueberries to the batter, being careful not to break them.

Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 12 minutes or until the cake is lightly golden and springs back when touched.

Once baked, remove the cake from the oven and immediately dust the top with powdered sugar. Place a clean kitchen towel on top and carefully invert the cake onto the towel, peeling off the parchment paper.

Roll the cake up gently in the towel, starting from the short end, and let it cool completely on a wire rack.

While the cake cools, whip together the heavy cream, powdered sugar, and lemon juice in a mixing bowl until stiff peaks form.

Once the cake is cool, unroll it carefully, spread the whipped cream mixture evenly on top, and sprinkle with any remaining blueberries.

Reroll the cake without the towel and place it seam-side down on a serving platter. Chill for about 30 minutes before slicing.

Serve with extra blueberries and lemon slices if desired.