Use a 25cm springform tin. Grease base of tin and line the base with baking paper. Preheat oven to 160 degrees C. To make the pastry, sift flour and baking powder onto a work surface. Add butter, sugar and egg; knead to combine. Shape into a smooth ball, cover in cling wrap and chill for 30 minutes.
On a floured surface, roll pastry into a circle 30cm in diameter and use to line base and side of tin. Prick base several times with a fork. Chill pastry again for at least 20 minutes.
Cover pastry with baking paper. Half-fill tin with dried beans or rice and blind bake for 10 minutes. Remove beans and paper.
To make filling, bring milk to a boil. Add semolina and sugar in a trickle and simmer for 3 minutes. Quickly stir the egg yolks into the mixture and season to taste with lemon zest and brandy or rum. Add sultanas and leave them to plump up. Meanwhile, in a medium bowl, beat the egg whites until stiff peaks form. Using a metal spoon, gently fold them into the mixture.
Stir blueberries into semolina mixture. Spoon onto the pastry base and smooth the surface. Bake for 15–20 minutes or until just firm. Leave to cool in the tin. Serve with whipped cream.