A lower calorie, reduced fat cake recipe.

A lemony-blueberry cake which is perfect for springtime. So rich - that it doesn't even require frosting. We suggest a spoon of light whipped topping or a small dusting of powdered sugar should you need an extra dusting of sweetness which will save a ton of calories when compared to frosting.

As a note, allow the blueberry tea to come to room temperature so that it doesn't set the eggs during the mixing process. The blue of the blueberry tea combined with the yellow of the lemon create a slightly greenish tint to the cake, making it a perfect springtime or Saint Patrick's Day celebration cake for a minimal amount of calories - as far as cakes go.

The recipe makes 12 generous servings for about 190 calories each. What a Diet Deal! Who says that you can't have your Diet Cake and eat it too?

Ingredients for Low Calorie, Reduced Fat Lemon Blueberry Cake

1 box of Betty Crocker's Super Moist Lemon Cake Mix (2,040 calories)
3 Blueberry tea bags boiled in 1 1/2 cup of water, then cooled to room temperature (0 calories)
3 eggs slightly beaten (210 calories)
1 cup of light sour cream (calories are dependent upon variety used our brand totaled 320 calories)
1 teaspoon of lemon extract (optional but produces a more intense lemon flavor for 0 calories)

Empty cake mix into a deep bowl. Add 1 cup of the cooled blueberry tea, 3 eggs beaten slightly, 1 cup of light sour cream and the lemon extract. Mix until well combined - about 90 seconds or so. Pour batter into a deep spring-form pan (or use your favorite cake pans) which has been sprayed with non-stick cooking spray to prevent the cake from sticking. Bake at 350 degrees until center is done - about 30 to 40 minutes, depending upon the oven.

As a note, the sour cream serves to add moistness, thus replacing the addition of oil thus saving fat and calories. To view more tasty recipes from Diet Bites, click here. And please share us with your friends and family!