Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugars: In a large mixing bowl, cream the softened butter with brown and granulated sugar until light and fluffy.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.

Fold in Figs and Caramel: Gently fold in the chopped figs and caramel sauce until evenly distributed.

Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Frosting: In a bowl, beat the cream cheese until smooth. Gradually add powdered sugar and mix until well combined. Slowly add heavy cream and beat until fluffy.

Assemble the Cake: Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers.

Top the Cake: Spread frosting over the top and sides of the cake. Decorate with whole figs and blueberries.