Blueberry Lemon Trifle

3 cups fresh blueberries

2 cans of lemon pie filling (15oz.)

2 cartons lemon or vanilla yogurt (8oz. each)

1 angel food cake cut into one inch cubes or you can use plain pound cake

12 lemon slices with the seeds removed.

Set aside 1/3 cup of blueberries for garnish. In bowl, combine yogurt and lemon pie filling. In a trifle bowl or other container layer a third of the cake cubes, lemon mixture and blueberries. Repeat twice with whipped cream. Garnish with blueberries and fresh lemon.