1 1/2 lbs pitted fresh or frozen and thawed cherries, or use blueberries or apples or peaches
1⁄4 cup whole wheat flour, plus more for pan
2 sticks (16 tbsp) unsalted butter, softened, plus more for pan
1 cup sugar
3 tbsp black currant jam
1 tsp vanilla extract
1 egg
2 1⁄4 cups whole wheat flour
1 tbsp baking powder
3⁄4 tsp kosher salt
1 cup buttermilk
Directions:

Preheat the oven to 400° F. Toss cherries with 1⁄4 cup flour in a bowl and set aside.
Take a 13×17 baking sheet and grease it with butter. Dust with flour and set aside.
In a large bowl, using a hand mixer on medium speed, beat together the butter, sugar, black currant jam, and vanilla until pale and fluffy.
Add egg, and beat until incorporated. Do not over-mix.
In a medium bowl, whisk together the remaining 2 1/4 cups flour, baking powder, and salt.
With the mixer running on low speed, add flour mixture alternating with buttermilk in 3 batches.
Spoon batter into the buttered and floured baking pan and smooth evenly using an offset spatula.
Check on your cherries – if too much liquid collected at the bottom, drain first. Sprinkle cherries over the top.
Bake until cake is golden brown 40–50 minutes (It will depend on your oven)
Cool the cake on a baking rack and then cut into squares. Serve at room temperature.