Brush 12 tins with melted butter. Dust with flour, tapping out the excess. Preheat the oven to 190°C/gas mark 5. Put the eggs and sugar into a large bowl and whisk with a hand-held electric mixer until thick and mousse-like. Whisk in the lemon zest. Sift the semolina flour and baking powder together and gently fold into the eggs, followed by the melted butter and the honey. Place the batter in the fridge and leave for 15 minutes to thicken slightly. Fill each tin three quarters full with the mixture. Top with the blueberries or alternative seasonal fruit and bake for 10 minutes until puffed up and golden. Leave the brioche to cool, then carefully remove from the tins. Serve with the rich lemon cream.