In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved.
Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly.
Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal.
Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 4f oven for 2-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream.
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