In a large mixing bowl, combine the lemon pie filling and lemon yogurt, stirring until smooth and creamy for about 1-2 minutes.

Take 1/4 cup of fresh blueberries, rinse gently, and pat them dry with a paper towel.

Start with a layer of one-third of the angel food cake cubes in a trifle bowl, followed by one-third of the lemon mixture and a handful of blueberries.

Repeat the layering process two more times with the remaining ingredients.

Spread thawed whipped topping over the top layer and create smooth peaks with a spatula.

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

Before serving, garnish with reserved blueberries, lemon slices, and fresh mint.