Blueberry Lemon Trifle

3 cups fresh blueberries, divided
2 cans (15-3/4 ounces each) lemon pie filling
2 cartons (8 ounces each) lemon yogurt
1 prepared angel food cake (8 inches), cut into 1-inch cubes
1 carton (8 ounces) frozen whipped topping, thawed
Lemon slices and fresh mint, optional

Set aside 1/4 cup blueberries for garnish. In a bowl, combine pie filling and yogurt. In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries.

Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries, and lemon and mint if desired. Makes 12-14 servings.