Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan. Sauté shallots and jalapeño in the bacon grease over medium heat until soft, about 2 minutes. Add blueberries, brown sugar, balsamic vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon. Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.