Preheat oven to 350 degrees. In a medium. Mixing bowl, combine the rolled oats, flour, cinnamon, baking soda, baking powder, and salt. Stir and set aside. In a large mixing bowl, beat the eggs, almond milk, honey, oil and vanilla extract together until fully combined. Stir in the dry ingredients into the wet and stir until just combined. Fold in the blueberries. Pour batter into a 9x9 baking dish lined with parchment paper or greased. Stir the sugar and cinnamon together and sprinkle on top of the breakfast cake. A Bake 30-35 minutes or until set. Let cool before enjoying!