Preheat oven to 375 degrees.
Place the bacon on a wire rack inside of a rimmed baking sheet. Place into the oven and let bake for 35 - 40 minutes until the bacon has started to brown up.
In a small dish, add 1 T. of preserves and 1/2 tsp. warm water. Stir until the preserves thin out a little.
Flip the bacon. Brush the preserves on top of the bacon. Place back into the oven and bake for 12 minutes.
Flip the bacon once more. Brush the preserves on top of the bacon. Place back into the oven and bake for another 12 minutes.
Remove from the oven and let cool. Begin making the pancake batter.
In a large mixing bowl, add in the melted butter, buttermilk, eggs, and vanilla extract. Whisk until incorporated. Make sure the eggs are thoroughly whisked in. Set aside.
In a separate large mixing bowl, add in the flour, sugar, baking powder, and salt. Stir to combine.
Pour the buttermilk mixture into the flour. Whisk until all of the flour is incorporated. There may be a couple of lumps.
Grease a 9x13 cake pan.
Pour the batter into the prepared cake pan. Spread out.
Sprinkle the cheese on top of the pancake batter. Poke it down into the batter.
Crumble up the candied bacon and sprinkle over top of the batter.
In a small bowl, add in 4 T. of the blueberry preserves. Add in 1 teaspoon of warm water and stir until the preserves is slightly thinned out.
Drizzle the preserves on top of the batter. Use a toothpick and swirl the batter into the preserves just to give it a pretty design.
Place into the oven and bake for 50 - 55 minutes or until done. Mine took 51 minutes exactly. Use the toothpick test to check.
Serve up immediately. Add some whipped cream and more preserves!