Preheat oven to 180°C/350°F. Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
Whisk egg whites in large bowl until frothy; stir in ground almonds, icing sugar, flours, coconut, melted butter and rind. Pour mixture into pan; sprinkle with blueberries, drizzle with passionfruit pulp.
Bake about 1¼ hours; stand slice in pan 10 minutes before turning, top-side up, onto wire rack to cool. Cut into rectangles; dust with sifted icing sugar to serve.