Preheat the oven to 325˚F with a rack in the center of the oven.

Spray an 8-inch round cake pan (with sides that are at least 2 inches tall) generously with baking spray and rub to coat the inner surface well. Line the bottom of the pan with parchment paper. Set aside. (if your round pam does not have sides that are at least 2 inches tall, use 9-inch pans instead.)

Prepare the blackberry puree before starting the cake.

Combine the blackberries and the sugar in a medium size microwave-safe bowl. Stir to combine.

Micrwave on high power for 2 minutes and 30 seconds then stir well.

Microwave for another 2 minutes. Stir. The mixture should be syrupy. If it still looks a little thin, microwave for another 30 seconds.

Strain the blackberry mixture through a fine-mesh strainer into a small, clean bowl. Push on the berries with a spoon or spatula to crush. Allow the mixture to drain while you prepare the cake.

When ready to make the icing, discard the berries and use the syrup as directed.

Place the butter in a small microwave-safe bowl and cook for 1 minute on high power until melted. Set aside.

In a medium-large bowl, combine the sugar and the egg and whisk for 30-45 seconds until well combined and a little frothy. The yellow color should get a little lighter as you whisk.

Add the buttermilk, melted butter, oil, vanilla beans (or vanilla) and almond extract. Stir or whisk until combined.

Add baking powder, baking soda and salt. Whisk again until smooth and lump-free.

Lastly add the flour and whisk until smooth. The batter will be fairly thin.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with a knife or offset spatula.

Bake for 40-50 minutes or until golden and a toothpick inserted into the centre comes out clean. The best way to test doneness is with an instant thermometer. The cake is done when the temperature reads 200-210˚F.

Allow the cake to cool for 10 minutes then turn it out onto a cooling rack and peel off the parchment paper. The bottom of the cake will now become the top. Cool completely before topping with the buttercream.

Combine the butter, powdered sugar, 3 tablespoons of blackberry purre and the half and half in a medium size bowl. Stir well to combine.

Continue stirring until you have a creamy-smooth spreadable icing. If it seems too thin, add a bit more powdered sugar and whisk well. If it’s too thick, add more half and half (or milk), just a little splash at a time and whisk until smooth.

Transfer the icing onto the center of the cake and spread it to the edges and down the sides, swirling it with a knife or the back of a teaspoon for a pretty presentation.