Preheat the oven to 350 degrees. Then you will spray your 15x10x1 inch baking pan with cooking spray, and line with parchment paper. Dust lightly with flour.

In a mixer add your egg whites and beat while slowly adding 1 cup sugar. You want it to form peaks, once it has set aside.

Then in a seperate bowl beat the egg yolks, and mix until foamy. Add in the rest of the sugar, mix until combined.

Now whisk in the lemon extract and the oil.

Fold your egg whites into the egg yolk mixture.

Then in a new bowl add your flour, salt, and baking powder.

Now you will fold in the dry to the wet ingredients until it is mixed. Don't overmix or it will flatten the egg whites.

Pour into the pan, and bake for around 8-12 minutes or until the cake is cooked. Now, do not overbake as it will turn dry and not roll.

Once the cake is done, remove from the oven, and flip onto a tea towel that is dusted powdered sugar.

Once the cake has cooled a couple of minutes, begin to roll the lemon cake up, in the tea towel. Place the seam side down, and let it sit and cool.

When the cake is fully cooled, work on the filling. Mix softened cream cheese with sugar, until light and fluffy. Set aside.

In a new bowl whip the heavy cream till it forms heavy peaks to form whipped cream. Fold it into the cream cheese mixture.

Carefully unroll the lemon cake, remove parchment paper. Spread the filling liberally all over the cake. Sprinkle with lemon zest and fresh blueberries.

Carefully Roll the cake back up, seam side down and then cover and chill for an hour before slicing and serving.