Whisk butter and fat with sugars to combine then whisk in eggs, blend then add vanilla.
Toss dry ingredients together and add slowly, mixing with a large spoon, Add milk, stir to combine. Blend batter with a hand mixer until smooth.
Cut bacon into small pieces
Toss blueberries with 1 T flour and fold into batter with bacon. Pour into a greased bundt pan and bake at 350 for 30-40 minutes until a tester comes out clean.
Poke holes all over top of cake and drizzle with real maple syrup if desired
Let cake cool in pan on a wire rack for 1-3 hours. Loosen edges and invert onto plate
Icing
Beat cream cheese with hand mixer until whipped and smooth. Mix in milk and vanilla. Add powdered sugar. If glaze is too thick add a little milk, if too thin add more powdered sugar.
Garnish with fresh blueberries
Spread icing over top and sides of cake and refrigerate until serving
Cake serves 8-12
Keyword blueberry and bacon cake, breakfast cake, brunch, coffee cake