Step 1

Prep: Preheat oven to 350°F. Line a 10”x15” jelly roll pan with parchment paper. Grease the sides of the pan as well as the parchment paper with butter.

Step 2

Batter: In a large bowl, beat the eggs and sugar for 2 minutes. Stir in lemon juice and vanilla extract.

Step 3

In a separate bowl, combine the flour, baking powder and salt, whisk together. Mix the dry ingredients into the egg mixture just until combined, being careful not to overmix.

Step 4

Bake: Spread the batter into the pan and bake for 9-11 minutes until center is set.

Step 5

Roll: Lightly coat a tea towel with about 1/4 cup powdered sugar. Carefully invert the cake onto the tea towel & slowly peel the parchment paper off the cake. Dust with nearly all the remaining powdered sugar. (Leave a small amount the dust the top of the cake at the end.)

Step 6

Starting at one of the short ends, fold the end of the tea towel over the end of the cake and roll the cake up tightly into the towel. Allow to cool for 1 hour.

Step 7

Blueberry filling: In a small bowl, using an electric mixer, blend the softened butter, cream cheese, powder sugar and fresh blueberries until creamy and fluffy.

Step 8

Assemble: Carefully unroll the cake and spread the cream cheese filling on top, then layer on the fresh blueberries.

Step 9

Slowly roll the cake back up. Sprinkle with powdered sugar & garnish with additional blueberries, if desired. Enjoy!