Blueberry Cake Roll

For Cake: Sift together flour, baking powder and salt, set aside.

Beat eggs on highest speed of mixer until thick and lemon colored. Add sugar a little at a time, beating well after each addition. Beat until thick and fluffy. Add vanilla. Gradually fold in flour mixture until smooth.

Grease the bottom on a 15- x 10-inch jellyroll pan lined with wax paper. Butter paper and sides; dust with additional flour. Spread batter evenly in prepared pan. Bake in a preheated 400 degrees F oven for 8-10 minutes.

Sprinkle a kitchen towel with confectioner's sugar. Remove cake from oven, immediately loosen the edges and turn out on prepared towel. Peel off wax paper. Roll up cake in towel, starting with the narrow end. Let stand 20 minutes.

For Filling: With electric mixer mix the cream cheese, powdered sugar and vanilla to make the filling.

Unroll cake and spread the filling mixture on the cake. Sprinkle with blueberries. Roll cake again without the towel. Cover and refrigerate. Garnish with additional blueberries.