Prepare the blueberries: In a small bowl, toss the fresh blueberries with 1 tablespoon of sugar. Set aside to macerate for 10-15 minutes.

Whip the cream: In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set aside.

Make the lemon cream: In a separate bowl, beat the softened cream cheese with the Greek yogurt (or sour cream), lemon zest, and lemon juice until smooth and well combined.

Assemble the trifle: In a large trifle dish or individual serving glasses, layer the cake cubes at the bottom. Top with a layer of the lemon cream mixture, followed by a layer of macerated blueberries. Repeat the layers, ending with the whipped cream on top.

Chill: Refrigerate the trifle for at least 2 hours, or preferably overnight, to let the flavors meld together.

Garnish and serve: Before serving, garnish with fresh mint leaves for added freshness and color.