Blackberry Raspberry Cobbler for 8

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, toss the blackberries and raspberries with the sugar, cornstarch, and lemon juice until the berries are glossy and evenly coated.
3. Pour the berries into a 9x13 inch baking dish, spreading them evenly to the edges.
4. Melt the stick of butter and pour it into the bottom of the baking dish before adding the berries, or melt it directly in the dish if microwave-safe.
5. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
6. Stir in the milk until just combined; do not overmix to ensure a tender crust.
7. Spoon the batter evenly over the berries in a distinct layer without stirring it into the fruit.
8. Bake for 50–60 minutes until the topping is a deep mahogany-colored gold and berry juices bubble around the edges.
9. Remove from the oven and let the cobbler rest for 15 minutes to allow the filling to set.