Berry Bundt Cake

2 cups all purpose flour
1 Tbl. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar
1/4 vegetable oil
3/4 cup buttermilk
1/2 cup cholesterol free egg substitute
2 cups frozen raspberries
2 cups frozen blueberries

Combine flour, baking powder, baking soda, and salt. Combine sugar, oil, buttermilk, and egg substitute in separate bowl. Combine both mixtures and stir until just moistened. Fold in berries. Pour batter into a 6-cup bundt pan that is coated with nonstick cooking spray. Bake at 350 degrees for about 1 hour. Cool in pan and serve with fresh berries if desired.