3-5 lbs per gallon, that's about right for wine made with sugar (depending on the fruit, of course), I tend to go a little easier than that when I'm making a melomel because I want to still be able to tell it was honey...
I use 5 lbs/gal when I do my crabapple mel but it all but drowns out the honey, I may cut back to 4 lbs/gal next time.
I'd never use more than 2-3 lbs of wild blueberries/gal because I've had a blueberry wine (winery in Niagara) that was made with pressed wild blueberry juice and sugar, and I found it way too musky.
If others find they need more fruit to stand up to the honey, I am interested in knowing your final SG, I find the honey flavour decreases with SG.