When you put the fruit in your boil, you will likely get a lot of the fruit's sugar in the beer, but the boil probably drove off most of the flavor & aroma that the berries would normally have given you. (By the way, how much berries did you use?)
So your beer won't be as berry tasting/smelling as you expected.
The sugar from the fruit will be available for fermenting into alcohol. So we would expect that your Original Gravity reading (OG), if you took one, would be a bit higher than you expected. There would be more sugar dissolved in the wort than expected.
Just like when you add pure sugar to a beer, it is 100% fermentable, and will leave the beer 'drier' than if you had used a similar amount of malt syrup (Liquid Malt Extract=LME) or powder (Dry Malt Extract=DME) or grains.
In small amounts, it would not be that much of an impact. In larger amounts, the beer will feel 'thin' on the tongue, rather than 'thick', 'chewy' or some might say 'sweet'.
As long as the rest of your brewday went according to plan, you will make drinkable beer. It may not have all that berry flavor you wanted. However, you can still add berries to the 2ndary fermenter, and let the yeast eat through the new fruit sugar (more alcohol) but at room temp, the flavor & smell will be there! Yummy!
Adding to the primary stage of fermentation, would essentially be the same.. however, many feel that berry-ness is better and fermentation cleaner to do it after primary is over, or in the 2ndary.