Instructions

1. Preheat oven to 350°F. Oil a half sheet jelly roll pan (12" x 16" x 1" -- large cookie sheet size). Cut a sheet of parchment paper to fit in bottom of the pan. Place the parchment sheet on top of the oiled bottom and then oil the parchment sheet. Set aside.
2. Beat egg yolks and ⅔ cup sugar until light and thick (about 3 minutes).
3. Add in vanilla, salt and flour.
4. In a separate bowl, beat egg whites until frothy. Add cream of tartar. Continue beating until soft peaks form. Gradually add remaining ⅓ cup sugar and beat until stiff but not dry peaks form.
5. Fold egg white meringue into egg yolk mixture one third at a time. Be careful not to deflate the egg whites.
6. Pour batter into prepared pan and spread evenly. Bake for 15-20 minutes or until golden brown. Top should spring back when lightly touched.
7. While the cake is baking, prepare the blueberry filling.
8. When the cake has cooled to warm (not hot), loosen the edges with a sharp knife. Dust the top lightly with powdered sugar and place a piece of parchment paper on top. Invert the pan with the parchment paper on top onto a cooling rack.
9. Peel off the oiled parchment paper and let the cake cool completely (about 15 minutes).
10. Spread blueberry filling over the top of the cake leaving about 1 inch at the end (it will fill in when you roll the cake).
11. Beginning at the other end of the cake, roll the cake. I started rolling the cake like I would some wrapping paper for one turn. Then I used the parchment paper to finish the rolling by just lifting up the end.
12. You can tighten the roll by folding the parchment paper around the outside of the cake so that both ends of the parchment paper touch on the side with the seam. Place a ruler (or straight edge) on the top sheet of parchment paper near the bottom of the cake (it should be parallel to the cake). Hold the bottom sheet and push the ruler (and top parchment paper) under the bottom of the cake.
13. Wrap the cake in the parchment paper and refrigerate until ready to serve.
14. To serve, place cake on serving plate and remove parchment paper. Dust with powdered sugar and/or top with whipped cream and fresh blueberries.

Blueberry filling

1. Place all ingredients except lemon curd in a medium sauce pan. Heat on medium high until blueberries soften and mixture thickens (about 5 minutes). Smash most of the blueberries with a spoon while heating.
2. Remove from heat and add lemon curd. Refrigerate until ready to spread on cake.