Whenever I make this recipe, the house smells divine. Next time, I’m doubling the recipe

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Filling:**
– In a large bowl, combine the blackberries, sugar, lemon juice (if using), and cornstarch. Toss gently to coat the berries evenly.
– Transfer the berry mixture to a greased 9×13-inch baking dish or two 8×8-inch baking dishes.

3. **Make the Topping:**
– In a large bowl, whisk together the flour, sugar, salt, and baking powder.
– In another bowl, combine the milk, melted butter, and vanilla extract.
– Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.

4. **Assemble the Cobbler:**
– Spoon the topping mixture over the blackberry filling in dollops. Spread it out as best as you can; it doesn’t need to cover completely.

5. **Bake:**
– Bake in the preheated oven for 45-55 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean. If using two dishes, check for doneness at the 35-minute mark.

6. **Cool and Serve:**
– Allow the cobbler to cool slightly before serving. It’s delicious warm, at room temperature, or even cold.

**Tips:**
– **Baking Time:** When doubling the recipe, if you use a larger dish or multiple dishes, keep an eye on the baking time as it might vary.
– **Even Cooking:** If you’re using a larger dish, make sure the cobbler is evenly spread to ensure consistent baking.
– **Freezing:** If you have leftovers or want to make it ahead, cobbler freezes well. Just wrap it tightly and freeze for up to 3 months. Reheat in the oven before serving.

Doubling the recipe will definitely ensure you have plenty to go around and might even leave you with some delicious leftovers. Enjoy the extra batches of that divine smell and tasty cobbler!