Lemon Blueberry Spong Cake Roll

Preheat the oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
In a large bowl, beat eggs and granulated sugar until thick and pale.
Sift together flour, baking powder, and salt. Fold into the egg mixture along with lemon zest.
Spread the batter evenly in the prepared pan. Sprinkle blueberries on top.
Bake for 12-15 minutes or until cake springs back when touched.
Immediately turn the cake onto a clean towel dusted with confectioners’ sugar. Roll up cake and towel together, cool on a wire rack.
Unroll the cake, remove the towel, and sprinkle lemon juice over the cake.
Whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Spread over the cake.
Re-roll the cake without the towel. Chill before serving, dust with confectioners’ sugar, and garnish with more blueberries and lemon zest.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes plus chilling | Kcal: 320 per serving | Servings: 10