Preheat oven to 350 degrees F.
Melt butter in a 10-inch iron skillet over medium-high heat; swirl the melted butter around and up the sides of the pan to prepare for baking.
Pour the remaining butter in a heat-proof glass bowl and refrigerate to cool.
In another large bowl, add sugar and add eggs, one at a time, whisking by hand.
When eggs and sugar are combined, add vanilla.
In a medium bowl, combine the flour, cornmeal, baking powder, and salt.
With a wooden spoon or rubber spatula, stir the flour mixture into the egg mixture, then add in melted butter. Stir in the melted butter.
Gently fold in the blueberries. Spread mixture into buttered cast iron skillet.
Toss bacon in the remaining 1 tablespoon of sugar, coating it completely.
Spread bacon on top of batter.
Bake 25-30 minutes or until cake is set and toothpick in the middle comes out clean.
Serve straight from the iron skillet.