Just when I thought the blueberry harvest was over, my husband brought in one more small bowl, about 1 1/2 cups. This is how we used them.

For the Cake:
4 extra large eggs, room temperature
3/4 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla extract
3/4 cup all-purpose flour, sifted
1/4 cup powdered sugar, for dusting a towel
For the Filling:
8 oz cream cheese, softened
2 Tbsp powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh blueberries

1. Preheat the oven to 400°. Butter a 10″x15″ jelly roll pan and line it with parchment paper, then butter the parchment paper as well.
2. With an electric mixer, beat the eggs, baking powder, and salt until very pale and thick. Gradually add the sugar and vanilla, then fold in the flour using a rubber spatula. Spread the batter in the prepared pan.
3. Bake the cake until it just begins to pull away from the sides of the pan, 12 to 14 minutes.
4. While the cake is baking, dust a tea towel with powdered sugar. Remove the cake from the oven and invert onto the towel. Working quickly, peel off the paper and roll the cake up along with the towel starting on a short side. Allow the cake to cool completely.
5. When the cake has cooled, beat the cream cheese until fluffy, then beat in the powdered sugar and vanilla. Unroll the cake and spread with the cream cheese mixture then sprinkle with the blueberries. Re-roll and chill. If desired, sift a little more powdered sugar over the top before serving.

Servings: 12