Preheat oven to 350 F. Grease and flour a bundt cake pan.

Mix together the 1/4 cup oats, 1/4 cup brown sugar, 1/4 cup chopped almonds, and 1/2 teaspoon of cinnamon and add to the bundt pan making sure that it is evenly distributed.

In a large mixing bowl add the butter and sugar, with an electric mixer beat until fluffy. Add the eggs one at a time mixing after each egg. Add the almond extract and sour cream and mix until blended.

Sift together the flour, baking powder, baking soda, salt, and cinnamon. Add to the egg mixture and mix until well blended. Fold in the blueberries until all blended.

Pour the batter over top of the oats topping. Place into the preheated oven and bake for 50 to 60 minutes or when a wooden pick is inserted and comes out clean.

Take out of oven and remove cake from the bundt pan as soon as it is out of the oven. Set on a cooling rack and cool completely.

Once the cake is cooled mix the frosting. In a small bowl and all the ingredients and beat until smooth and creamy. Drizzle over cake.