Preheat oven to 350°F. Grease a 13 x 9-inch baking dish.
In a medium skillet over medium heat, cook bacon, stirring occasionally, for 4 to 5 minutes or until crispy around edges.
Stir in 2 tablespoons of butter, celery, jalapeño, onion, red pepper, thyme and Cajun seasoning. Cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender.
In a large bowl, toss together cornbread, bacon mixture, broth and parsley. Cornbread mixture should be moist but not soggy; if needed, stir in 1 to 2 tablespoons water. Fold in blueberries. Transfer to prepared dish. Dot with remaining butter.
Bake for 30 to 40 minutes or until stuffing is golden brown and heated in the center. Let stand for 5 minutes before serving.