In small bowl, stir together 1/3-cup lemon juice, zest and gelatin; set aside to dissolve. In larger bowl whip cream until stiff; cover and refrigerate. In third bowl beat egg whites with salt until soft peaks form. Gradually add one cup of sugar and beat until stiff peaks form. In another bowl, cream butter, gradually adding anothe cup of sugar. Add egg yolks (one at a time) and gelatin mixture alternately. Add remaining sugar and beat until very smooth. Fold in about half of egg whites. Quickly but gently fold in remaining egg whites. Beat remaining lemon juice into whipped cream and fold that into mixture. To assemble bombs: With serrated knife slice cake into 1/8-inches pieces; set aside. Line bowl with plastic wrap, with ample plastic hanging over sides, and then with cake slices tightly and evenly, leaving one whole slice for top. Spread lemon pastry paste over cake. Stick blueberries into paste and fill remaining spaces with lemon mousse, up to the rim of the cake. Lay extra cake slice over top. Place paper plate oer top, then wrap plastic and secure over all. Refrigerate overnight. Ice and decorate with lemon-flavored whipping cream (pint of cream, 1/2-cup confectioner's sugar and 4 tablespoons lemon juice) and fresh blueberries.

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