Mix dry ingredients.
Add wet ingredients not including frozen fruit. When everything is mixed well, gently fold in the frozen fruit so as not to break the boysenberries and blueberries. If added when still frozen, they will remain whole and pretty, and the dough will not stain. Decrease the amount of sugar depending on the tartness of the berries. My berries were particularly tart so sugar should be decreased to 1/2 to 3/4 of a cup if your fruit is sweet.
Bake at 350 for 35-40 minutes.