1 cup unsalted butter, chopped
1/2 cup granulated sugar
3/4 cup light brown sugar, packed
1 1/2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
pinch of salt
2 1/2 cups minus 1 T all purpose flour
2 3/4 cups all purpose flour
1 1/4 cups + 2 1/2 T sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup buttermilk
3/4 cup unsalted butter, melted and cooled slightly
2 tsp vanilla extract
1 1/2 cups Blueberry Elderberry Preserves
Make the topping: In a large saucepan melt the butter and remove from heat. Add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir well, breaking up any lumps of sugar. Add the flour and mix until well blended and pasty. Put in the fridge while you make the batter.
Preheat the oven to 350 F. Butter a 13×9 inch baking pan.
To make the batter, combine the flour, sugar, baking soda and salt in a large mixing bowl. In a separate medium sized bowl whisk together the eggs, milk, melted and slightly cooled butter and vanilla until well blended. Pour the wet ingredients over the dry ingredients and gently fold together until just blended…don’t over mix. Pour the batter into the lightly greased 13×9 pan and smooth the surface. Gently spread the blueberry elderberry preserves over the batter (or dollop a tsp or T at a time over the batter, working to cover the entire surface with the preserves). Top the layer of preserves with the topping, breaking up the pieces as you go, sprinkling it evenly over the preserves to form a generous layer.
Place in the oven and bake until a skewer inserted in the center of the cake comes out clean, 40-50 minutes. Remove from the oven and set the baking pan over a wire rack. Cook completely before slicing and serving.