Rinse 1-2 cups of fresh blueberries and dry on paper towel. Reserve 1/4 cup of blueberries for garnish.

In a large mixing bowl, combine the lemon pie filling and lemon yogurt. Stir until smooth and creamy, around 2-3 minutes.

In a trifle bowl, layer one-third of the angel food cake cubes at the bottom.

Spoon a portion of the lemon mixture over the cake cubes, followed by a handful of blueberries. Repeat the layering process ensuring even coverage.

Finish layering with the remaining lemon mixture topped with blueberries.

Spread thawed whipped topping over the top using a spatula to create soft peaks.

Cover with plastic wrap and refrigerate for at least 2 hours.

Garnish with reserved blueberries, lemon slices, and mint before serving.