6 Tablespoons hot melted butter poured into bottom or baking dish (FYI, there are 8 Tablespoons in one stick of butter)
1. Take out your baking dish. I used a rectangular one, about 9 x 12 inches.
2. Wash blueberries, drain well, pick and throw away, any leaves and stems; pat dry with paper towel
3. In a medium bowl, add blueberries, sugar and vanilla extract and mix well. Allow to sit for several hours before using.
4. Melt butter in small pan over very low heat. When melted remove from heat and pour into the bottom of the baking dish. Set aside.
5. Pour your 1 cup of almond milk into a measuring cup and set aside.
6. Toast the chopped almonds.
7. In larger bowl, add all the dry ingredients and mix well.
8. Add milk to dry ingredients and mix everything very well for the cake batter.
9. HERE'S THE ONLY TRICK IN THIS RECIPE: Pour the batter on top of the melted butter, but don't mix them together. Instead of mixing, take a spatula and gently pull the batter almost to the edges of the baking pan. Do not cover the butter with the batter. Look at the photo below, at the melted butter, to see what we did.
10. Pour the sweetened berries over the batter.
11. Bake the Blueberry Betty at 350 degrees for 45 to 50 minutes. Keep your eye on the cake after 40 minutes to be sure it doesn't burn. See photo below.
12. Finally, add the almonds you toasted earlier
13. Just before serving, add as much Amaretto as you like, let it sink in for five minutes, before you cut the Blueberry Betty. Over top of each piece, add a dollop of vanilla ice cream (perfection) or whipped cream or cool whip, then a tiny mint leaf.